Cite
Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review.
MLA
Yu, Zhou, et al. “Potential Use of Ultrasound to Promote Fermentation, Maturation, and Properties of Fermented Foods: A Review.” Food Chemistry, vol. 357, Sept. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.129805.
APA
Yu, Z., Su, Y., Zhang, Y., Zhu, P., Mei, Z., Zhou, X., & Yu, H. (2021). Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chemistry, 357, N.PAG. https://doi.org/10.1016/j.foodchem.2021.129805
Chicago
Yu, Zhou, Ying Su, Yilong Zhang, Peiyi Zhu, Zilun Mei, Xinning Zhou, and Hang Yu. 2021. “Potential Use of Ultrasound to Promote Fermentation, Maturation, and Properties of Fermented Foods: A Review.” Food Chemistry 357 (September): N.PAG. doi:10.1016/j.foodchem.2021.129805.