APA (7th ed.) Citation

Mi, R., Chen, X., Xiong, S., Qi, B., Li, J., Qiao, X., . . . Wang, S. Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Mi, Ruifang, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, and Shouwei Wang. Predominant Yeasts in Chinese Dong Fermented Pork (Nanx Wudl) and Their Aroma-producing Properties in Fermented Sausage Condition. Tsinghua University Press.

MLA (9th ed.) Citation

Mi, Ruifang, et al. Predominant Yeasts in Chinese Dong Fermented Pork (Nanx Wudl) and Their Aroma-producing Properties in Fermented Sausage Condition. Tsinghua University Press.