APA (7th ed.) Citation

Huang, Z., Hong, J., Xu, J., Li, L., Guo, W., Pan, Y., . . . Lv, X. (2018). Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine. Food Microbiology, 76, 487. https://doi.org/10.1016/j.fm.2018.07.014

Chicago Style (17th ed.) Citation

Huang, Zi-Rui, et al. "Exploring Core Functional Microbiota Responsible for the Production of Volatile Flavour During the Traditional Brewing of Wuyi Hong Qu Glutinous Rice Wine." Food Microbiology 76 (2018): 487. https://doi.org/10.1016/j.fm.2018.07.014.

MLA (9th ed.) Citation

Huang, Zi-Rui, et al. "Exploring Core Functional Microbiota Responsible for the Production of Volatile Flavour During the Traditional Brewing of Wuyi Hong Qu Glutinous Rice Wine." Food Microbiology, vol. 76, 2018, p. 487, https://doi.org/10.1016/j.fm.2018.07.014.