Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food.

MLA

Xie, C., et al. “Volatile Flavour Components, Microbiota and Their Correlations in Different Sufu, a Chinese Fermented Soybean Food.” Journal of Applied Microbiology, vol. 125, no. 6, Dec. 2018, pp. 1761–73. EBSCOhost, https://doi.org/10.1111/jam.14078.

APA

Xie, C., Zeng, H., Wang, C., Qin, L., & Xu, Z. (2018). Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food. Journal of Applied Microbiology, 125(6), 1761–1773. https://doi.org/10.1111/jam.14078

Chicago

Xie, C., H. Zeng, C. Wang, L. Qin, and Z. Xu. 2018. “Volatile Flavour Components, Microbiota and Their Correlations in Different Sufu, a Chinese Fermented Soybean Food.” Journal of Applied Microbiology 125 (6): 1761–73. doi:10.1111/jam.14078.