APA (7th ed.) Citation

Huang, Z., Guo, W., Zhou, W., Li, L., Xu, J., Hong, J., . . . Lv, X. (2019). Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine. Food Research International, 121, 593. https://doi.org/10.1016/j.foodres.2018.12.024

Chicago Style (17th ed.) Citation

Huang, Zi-Rui, et al. "Microbial Communities and Volatile Metabolites in Different Traditional Fermentation Starters Used for Hong Qu Glutinous Rice Wine." Food Research International 121 (2019): 593. https://doi.org/10.1016/j.foodres.2018.12.024.

MLA (9th ed.) Citation

Huang, Zi-Rui, et al. "Microbial Communities and Volatile Metabolites in Different Traditional Fermentation Starters Used for Hong Qu Glutinous Rice Wine." Food Research International, vol. 121, 2019, p. 593, https://doi.org/10.1016/j.foodres.2018.12.024.