APA (7th ed.) Citation

Hou, W., Yue, Q., Liu, W., Wu, J., Yi, Y., & Wang, H. Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Hou, Wenfu, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, and Hongxun Wang. Characterization of Spoilage Bacterial Communities in Chilled Duck Meat Treated by Kojic Acid. Tsinghua University Press.

MLA (9th ed.) Citation

Hou, Wenfu, et al. Characterization of Spoilage Bacterial Communities in Chilled Duck Meat Treated by Kojic Acid. Tsinghua University Press.