Liu, A.; Yang, X.; Guo, Q.; Li, B.; Zheng, Y.; Shi, Y.; Zhu, L.
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine. Foods 2022, 11, 1097.
https://doi.org/10.3390/foods11081097
AMA Style
Liu A, Yang X, Guo Q, Li B, Zheng Y, Shi Y, Zhu L.
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine. Foods. 2022; 11(8):1097.
https://doi.org/10.3390/foods11081097
Chicago/Turabian Style
Liu, Anqi, Xu Yang, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi, and Lin Zhu.
2022. "Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine" Foods 11, no. 8: 1097.
https://doi.org/10.3390/foods11081097
APA Style
Liu, A., Yang, X., Guo, Q., Li, B., Zheng, Y., Shi, Y., & Zhu, L.
(2022). Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine. Foods, 11(8), 1097.
https://doi.org/10.3390/foods11081097