Cite
Effect of mixed moulds starters on volatile flavor compounds in rice wine.
MLA
Liu, Shan, et al. “Effect of Mixed Moulds Starters on Volatile Flavor Compounds in Rice Wine.” LWT - Food Science & Technology, vol. 112, Sept. 2019, p. 108215. EBSCOhost, https://doi.org/10.1016/j.lwt.2019.05.113.
APA
Liu, S., Yang, L., Zhou, Y., He, S., Li, J., Sun, H., Yao, S., & Xu, S. (2019). Effect of mixed moulds starters on volatile flavor compounds in rice wine. LWT - Food Science & Technology, 112, 108215. https://doi.org/10.1016/j.lwt.2019.05.113
Chicago
Liu, Shan, Liu Yang, Yue Zhou, Shudong He, Jinglei Li, Hanju Sun, Shengfei Yao, and Shangying Xu. 2019. “Effect of Mixed Moulds Starters on Volatile Flavor Compounds in Rice Wine.” LWT - Food Science & Technology 112 (September): 108215. doi:10.1016/j.lwt.2019.05.113.