Cite
Effect of autochthonous lactic acid bacteria on fermented Yucha quality.
MLA
Han, Jing, et al. “Effect of Autochthonous Lactic Acid Bacteria on Fermented Yucha Quality.” LWT - Food Science & Technology, vol. 123, Apr. 2020, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2020.109060.
APA
Han, J., Zhang, J., Lin, X., Liang, H., Li, S., Yu, C., Zhu, B., & Ji, C. (2020). Effect of autochthonous lactic acid bacteria on fermented Yucha quality. LWT - Food Science & Technology, 123, N.PAG. https://doi.org/10.1016/j.lwt.2020.109060
Chicago
Han, Jing, Jingbo Zhang, Xinping Lin, Huipeng Liang, Shengjie Li, Chenxu Yu, Beiwei Zhu, and Chaofan Ji. 2020. “Effect of Autochthonous Lactic Acid Bacteria on Fermented Yucha Quality.” LWT - Food Science & Technology 123 (April): N.PAG. doi:10.1016/j.lwt.2020.109060.