DENG Aling, T. J. Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu. China Food Publishing Company.
Chicago Style (17th ed.) CitationDENG Aling, TANG Jie. Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds During the Solid-State Fermentation of Black High-Temperature Daqu. China Food Publishing Company.
MLA (9th ed.) CitationDENG Aling, TANG Jie. Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds During the Solid-State Fermentation of Black High-Temperature Daqu. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.