Cite
Bacterial diversity in traditional sourdough from different regions in China.
MLA
Liu, Xiaojiao, et al. “Bacterial Diversity in Traditional Sourdough from Different Regions in China.” LWT - Food Science & Technology, vol. 96, Oct. 2018, pp. 251–59. EBSCOhost, https://doi.org/10.1016/j.lwt.2018.05.023.
APA
Liu, X., Zhou, M., Jiaxin, C., Luo, Y., Ye, F., Jiao, S., Hu, X., Zhang, J., & Lü, X. (2018). Bacterial diversity in traditional sourdough from different regions in China. LWT - Food Science & Technology, 96, 251–259. https://doi.org/10.1016/j.lwt.2018.05.023
Chicago
Liu, Xiaojiao, Man Zhou, Chen Jiaxin, Ying Luo, Fuzhou Ye, Shuo Jiao, Xinzhong Hu, Jiachao Zhang, and Xin Lü. 2018. “Bacterial Diversity in Traditional Sourdough from Different Regions in China.” LWT - Food Science & Technology 96 (October): 251–59. doi:10.1016/j.lwt.2018.05.023.