TU Dawei, M. H. Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing. China Food Publishing Company.
Chicago Style (17th ed.) CitationTU Dawei, MA Hongneng. Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing. China Food Publishing Company.
MLA (9th ed.) CitationTU Dawei, MA Hongneng. Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.