Cite
The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor.
MLA
Tao, Yong, et al. “The Functional Potential and Active Populations of the Pit Mud Microbiome for the Production of Chinese Strong-Flavour Liquor.” Microbial Biotechnology, vol. 10, no. 6, Nov. 2017, pp. 1603–15. EBSCOhost, https://doi.org/10.1111/1751-7915.12729.
APA
Tao, Y., Wang, X., Li, X., Wei, N., Jin, H., Xu, Z., Tang, Q., & Zhu, X. (2017). The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor. Microbial Biotechnology, 10(6), 1603–1615. https://doi.org/10.1111/1751-7915.12729
Chicago
Tao, Yong, Xiang Wang, Xiangzhen Li, Na Wei, Hong Jin, Zhancheng Xu, Qinglan Tang, and Xiaoyu Zhu. 2017. “The Functional Potential and Active Populations of the Pit Mud Microbiome for the Production of Chinese Strong-Flavour Liquor.” Microbial Biotechnology 10 (6): 1603–15. doi:10.1111/1751-7915.12729.