Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms.

MLA

Li, Yan, et al. “Deeply Analyzing Dynamic Fermentation of Highland Barley Vinegar: Main Physicochemical Factors, Key Flavors, and Dominate Microorganisms.” Food Research International (Ottawa, Ont.), vol. 177, Feb. 2024, p. 113919. EBSCOhost, https://doi.org/10.1016/j.foodres.2023.113919.

APA

Li, Y., Wang, A., Dang, B., Yang, X., Nie, M., Chen, Z., Lin, R., Wang, L., Wang, F., & Tong, L.-T. (2024). Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms. Food Research International (Ottawa, Ont.), 177, 113919. https://doi.org/10.1016/j.foodres.2023.113919

Chicago

Li, Yan, Aixia Wang, Bin Dang, Xijuan Yang, Mengzi Nie, Zhiying Chen, Ran Lin, Lili Wang, Fengzhong Wang, and Li-Tao Tong. 2024. “Deeply Analyzing Dynamic Fermentation of Highland Barley Vinegar: Main Physicochemical Factors, Key Flavors, and Dominate Microorganisms.” Food Research International (Ottawa, Ont.) 177 (February): 113919. doi:10.1016/j.foodres.2023.113919.