Du, R., Wu, Q., & Xu, Y. (2020). Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards. Appl Environ Microbiol.
استشهاد بنمط شيكاغوDu, Rubing, Qun Wu, و Yan Xu. "Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus Spp. By Quantitative Profiling With Indigenous Internal Standards." Appl Environ Microbiol 2020.
MLA استشهادDu, Rubing, Qun Wu, و Yan Xu. "Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus Spp. By Quantitative Profiling With Indigenous Internal Standards." Appl Environ Microbiol 2020.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.