APA (7th ed.) Citation

Xie, G., Zheng, H., Qiu, Z., Lin, Z., Peng, Q., Dula Bealu, G., . . . Liu, G. (2021). Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation. Food Science & Nutrition, 9(7), 3885. https://doi.org/10.1002/fsn3.2369

Chicago Style (17th ed.) Citation

Xie, Guangfa, et al. "Study on Relationship Between Bacterial Diversity and Quality of Huangjiu (Chinese Rice Wine) Fermentation." Food Science & Nutrition 9, no. 7 (2021): 3885. https://doi.org/10.1002/fsn3.2369.

MLA (9th ed.) Citation

Xie, Guangfa, et al. "Study on Relationship Between Bacterial Diversity and Quality of Huangjiu (Chinese Rice Wine) Fermentation." Food Science & Nutrition, vol. 9, no. 7, 2021, p. 3885, https://doi.org/10.1002/fsn3.2369.