GAO Yu, Q. B. Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk. China Food Publishing Company.
Chicago Style (17th ed.) CitationGAO Yu, QI Baokun. Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk. China Food Publishing Company.
MLA (9th ed.) CitationGAO Yu, QI Baokun. Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.