Preparation and characterization of a selective clarifier targeting chitinase: Effect on inhibiting turbidity formation and retaining aroma components in mulberry wine.

MLA

Liu, Zurui, et al. “Preparation and Characterization of a Selective Clarifier Targeting Chitinase: Effect on Inhibiting Turbidity Formation and Retaining Aroma Components in Mulberry Wine.” Industrial Crops & Products, vol. 222, Dec. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.indcrop.2024.119844.

APA

Liu, Z., Dai, J., Zhang, K., Ding, Y., Yang, X., Huang, Y., Wang, L., Chen, P., Zhou, Z., Chen, X., & Yang, X. (2024). Preparation and characterization of a selective clarifier targeting chitinase: Effect on inhibiting turbidity formation and retaining aroma components in mulberry wine. Industrial Crops & Products, 222, N.PAG. https://doi.org/10.1016/j.indcrop.2024.119844

Chicago

Liu, Zurui, Juan Dai, Kaihui Zhang, Yuexuan Ding, Xinyue Yang, YuKun Huang, Lijun Wang, et al. 2024. “Preparation and Characterization of a Selective Clarifier Targeting Chitinase: Effect on Inhibiting Turbidity Formation and Retaining Aroma Components in Mulberry Wine.” Industrial Crops & Products 222 (December): N.PAG. doi:10.1016/j.indcrop.2024.119844.