Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation

MLA

Shuang, Wu, et al. “Microbial Community Succession in the Fermentation of Qingzhuan Tea at Various Temperatures and Their Correlations with the Quality Formation.” International Journal of Food Microbiology, vol. 382, Dec. 2022, p. 109937. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....70301fdd43e1f020465e9204310dba4d&authtype=sso&custid=ns315887.

APA

Shuang, W., Wenfeng, W., Wen, Z., Wenjun, C., Wencan, X., Mengyuan, S., Guangxian, J., Jingyi, X., Yaoyao, N., Cunqiang, M., Xin, F., Yueyue, W., Youyi, H., & Gaixiang, L. (2022). Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation. International Journal of Food Microbiology, 382, 109937.

Chicago

Shuang, Wu, Wang Wenfeng, Zhu Wen, Chen Wenjun, Xu Wencan, Sui Mengyuan, Jiang Guangxian, et al. 2022. “Microbial Community Succession in the Fermentation of Qingzhuan Tea at Various Temperatures and Their Correlations with the Quality Formation.” International Journal of Food Microbiology 382 (December): 109937. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....70301fdd43e1f020465e9204310dba4d&authtype=sso&custid=ns315887.