Li, J., Ma, J., Fan, S., Mi, S., & Zhang, Y. Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids. Wiley.
Chicago Style (17th ed.) CitationLi, Jian, Junmei Ma, Sufang Fan, Shengquan Mi, and Yan Zhang. Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids. Wiley.
MLA (9th ed.) CitationLi, Jian, et al. Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids. Wiley.
Warning: These citations may not always be 100% accurate.