ZENG, X., YAN, M., GE, Z., GAO, L., YIN, X., DIAO, Y., . . . ZENG, S. Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationZENG, Xiaofeng, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, and Shunde ZENG. Optimization of Enzymatic Hydrolysis Process of Morchella Esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationZENG, Xiaofeng, et al. Optimization of Enzymatic Hydrolysis Process of Morchella Esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate. The editorial department of Science and Technology of Food Industry.