Cite
Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine.
MLA
Cui, Rongrong, et al. “Effects of Co‐fermentation of High‐yield Ester Zygosaccharomyces Rouxii and Saccharomyces Cerevisiae on the Quality of Rice Wine.” JSFA Reports, vol. 4, no. 2, Feb. 2024, pp. 78–91. EBSCOhost, https://doi.org/10.1002/jsf2.167.
APA
Cui, R., Liu, X., Wang, Q., Wang, S., He, J., Zhou, S., Zhao, G., & Yao, Y. (2024). Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine. JSFA Reports, 4(2), 78–91. https://doi.org/10.1002/jsf2.167
Chicago
Cui, Rongrong, Xueli Liu, Qifeng Wang, Shujia Wang, Jing He, Shengli Zhou, Guozhong Zhao, and Yunping Yao. 2024. “Effects of Co‐fermentation of High‐yield Ester Zygosaccharomyces Rouxii and Saccharomyces Cerevisiae on the Quality of Rice Wine.” JSFA Reports 4 (2): 78–91. doi:10.1002/jsf2.167.