Lin, B., Tang, J., Li, Q., Zhu, L., Jiang, W., Ke, H., . . . Han, P. Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu. Elsevier.
Chicago Style (17th ed.) CitationLin, Bin, et al. Bacterial Community Improves the Volatile Components Coupled with Abiotic Factors During the Spontaneous Fermentation of Chinese Strong-aroma Baijiu. Elsevier.
MLA (9th ed.) CitationLin, Bin, et al. Bacterial Community Improves the Volatile Components Coupled with Abiotic Factors During the Spontaneous Fermentation of Chinese Strong-aroma Baijiu. Elsevier.
Warning: These citations may not always be 100% accurate.