Fu, G., Deng, M., Chen, Y., Chen, Y., Wu, S., Lin, P., . . . Wan, Y. (2021). Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons. Journal of the science of food and agriculture, 101(15), 6525-6532. https://doi.org/10.1002/jsfa.11324
Citace podle Chicago (17th ed.)Fu, Gui‐Ming, Meng‐Fei Deng, Yan Chen, Yan‐Ru Chen, Sheng‐Wen Wu, Pei Lin, Bing‐Jing Huang, Cheng‐Mei Liu, a Yin Wan. "Analysis of Microbial Community, Physiochemical Indices, and Volatile Compounds of Chinese Te‐flavor Baijiu Daqu Produced in Different Seasons." Journal of the Science of Food and Agriculture 101, no. 15 (2021): 6525-6532. https://doi.org/10.1002/jsfa.11324.
Citace podle MLA (9th ed.)Fu, Gui‐Ming, et al. "Analysis of Microbial Community, Physiochemical Indices, and Volatile Compounds of Chinese Te‐flavor Baijiu Daqu Produced in Different Seasons." Journal of the Science of Food and Agriculture, vol. 101, no. 15, 2021, pp. 6525-6532, https://doi.org/10.1002/jsfa.11324.