Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu.

MLA

Yang, Jing, et al. “Effects of Flavourzyme Addition on Physicochemical Properties, Volatile Compound Components and Microbial Community Succession of Suanzhayu.” International Journal of Food Microbiology, vol. 334, Dec. 2020, p. 108839. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2020.108839.

APA

Yang, J., Jiang, C., Bao, R., Liu, M., Lv, J., Yang, Z., Xu, W., Liang, H., Ji, C., Li, S., Zhang, S., & Lin, X. (2020). Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu. International Journal of Food Microbiology, 334, 108839. https://doi.org/10.1016/j.ijfoodmicro.2020.108839

Chicago

Yang, Jing, Cuicui Jiang, Ruiqi Bao, Mengyang Liu, Jing Lv, Zhaoxia Yang, Wenhuan Xu, et al. 2020. “Effects of Flavourzyme Addition on Physicochemical Properties, Volatile Compound Components and Microbial Community Succession of Suanzhayu.” International Journal of Food Microbiology 334 (December): 108839. doi:10.1016/j.ijfoodmicro.2020.108839.