APA引文

Liu, S., Laaksonen, O., Marsol-Vall, A., Zhu, B., & Yang, B. (2020). Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation. J Agric Food Chem.

Citação norma Chicago

Liu, Shuxun, Oskar Laaksonen, Alexis Marsol-Vall, Baoqing Zhu, and Baoru Yang. "Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented With Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds During Fermentation." J Agric Food Chem 2020.

MLA引文

Liu, Shuxun, et al. "Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented With Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds During Fermentation." J Agric Food Chem 2020.