APA aipamena

Chen, L., Li, D., Ren, L., Song, S., Ma, X., & Rong, Y. (2020). Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine. Food Sci Nutr.

Chicago Style aipamena

Chen, Lihua, Dongna Li, Lixia Ren, Shiqing Song, Xia Ma, and Yuzhi Rong. "Effects of Simultaneous and Sequential Cofermentation of Wickerhamomyces Anomalus and Saccharomyces Cerevisiae On Physicochemical and Flavor Properties of Rice Wine." Food Sci Nutr 2020.

MLA aipamena

Chen, Lihua, et al. "Effects of Simultaneous and Sequential Cofermentation of Wickerhamomyces Anomalus and Saccharomyces Cerevisiae On Physicochemical and Flavor Properties of Rice Wine." Food Sci Nutr 2020.