Lu, Y.; Fong, A.S.Y.L.; Chua, J.-Y.; Huang, D.; Lee, P.-R.; Liu, S.-Q.
The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers. Molecules 2018, 23, 1456.
https://doi.org/10.3390/molecules23061456
AMA Style
Lu Y, Fong ASYL, Chua J-Y, Huang D, Lee P-R, Liu S-Q.
The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers. Molecules. 2018; 23(6):1456.
https://doi.org/10.3390/molecules23061456
Chicago/Turabian Style
Lu, Yuyun, Alicia Sarah Yoke Ling Fong, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee, and Shao-Quan Liu.
2018. "The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers" Molecules 23, no. 6: 1456.
https://doi.org/10.3390/molecules23061456
APA Style
Lu, Y., Fong, A. S. Y. L., Chua, J.-Y., Huang, D., Lee, P.-R., & Liu, S.-Q.
(2018). The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers. Molecules, 23(6), 1456.
https://doi.org/10.3390/molecules23061456