Cite
Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue.
MLA
Shi, Min, et al. “Evaluation of Solid-State Fermentation by Ganoderma Lucidum Using Soybean Curd Residue.” Food & Bioprocess Technology, vol. 6, no. 7, July 2013, pp. 1856–67. EBSCOhost, https://doi.org/10.1007/s11947-012-0857-y.
APA
Shi, M., Yang, Y., Guan, D., Wang, Y., & Zhang, Z. (2013). Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue. Food & Bioprocess Technology, 6(7), 1856–1867. https://doi.org/10.1007/s11947-012-0857-y
Chicago
Shi, Min, Yingnan Yang, Di Guan, Yuepeng Wang, and Zhenya Zhang. 2013. “Evaluation of Solid-State Fermentation by Ganoderma Lucidum Using Soybean Curd Residue.” Food & Bioprocess Technology 6 (7): 1856–67. doi:10.1007/s11947-012-0857-y.