APA (7th ed.) Citation

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

Chicago Style (17th ed.) Citation

Fu, Gui‐Ming, Meng‐Fei Deng, Yan Chen, Yan‐Ru Chen, Sheng‐Wen Wu, Pei Lin, Bing‐Jing Huang, Cheng‐Mei Liu, and 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.

MLA (9th ed.) Citation

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.