WANG Pengyue, D. W. Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationWANG Pengyue, DENG Weiqin. Comparison of Quality and Microbial Community of Doubanjiang by Traditional Fermentation and Industrial Fermentation. Editorial Department of China Brewing.
MLA (9th ed.) CitationWANG Pengyue, DENG Weiqin. Comparison of Quality and Microbial Community of Doubanjiang by Traditional Fermentation and Industrial Fermentation. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.