Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.

MLA

Li, Xiao-Ran, et al. “Bacterial and Fungal Diversity in the Traditional Chinese Liquor Fermentation Process.” International Journal of Food Microbiology, vol. 146, no. 1, Mar. 2011, pp. 31–37. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2011.01.030.

APA

Li, X.-R., Ma, E.-B., Yan, L.-Z., Meng, H., Du, X.-W., Zhang, S.-W., & Quan, Z.-X. (2011). Bacterial and fungal diversity in the traditional Chinese liquor fermentation process. International Journal of Food Microbiology, 146(1), 31–37. https://doi.org/10.1016/j.ijfoodmicro.2011.01.030

Chicago

Li, Xiao-Ran, En-Bo Ma, Liang-Zhen Yan, Han Meng, Xiao-Wei Du, Sheng-Wan Zhang, and Zhe-Xue Quan. 2011. “Bacterial and Fungal Diversity in the Traditional Chinese Liquor Fermentation Process.” International Journal of Food Microbiology 146 (1): 31–37. doi:10.1016/j.ijfoodmicro.2011.01.030.