Wu, Y.; Hou, Y.; Chen, H.; Wang, J.; Zhang, C.; Zhao, Z.; Ao, R.; Huang, H.; Hong, J.; Zhao, D.;
et al. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022, 11, 2959.
https://doi.org/10.3390/foods11192959
AMA Style
Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D,
et al. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods. 2022; 11(19):2959.
https://doi.org/10.3390/foods11192959
Chicago/Turabian Style
Wu, Yashuai, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Ran Ao, He Huang, Jiaxin Hong, Dongrui Zhao,
and et al. 2022. "“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu" Foods 11, no. 19: 2959.
https://doi.org/10.3390/foods11192959
APA Style
Wu, Y., Hou, Y., Chen, H., Wang, J., Zhang, C., Zhao, Z., Ao, R., Huang, H., Hong, J., Zhao, D., & Sun, B.
(2022). “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods, 11(19), 2959.
https://doi.org/10.3390/foods11192959