Li, Y., Cao, Z., Yu, Z., Zhu, Y., & Zhao, K. Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages. Tsinghua University Press.
Chicago Style (17th ed.) CitationLi, Yuxin, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, and Kaile Zhao. Effect of Inoculating Mixed Starter Cultures of Lactobacillus and Staphylococcus on Bacterial Communities and Volatile Flavor in Fermented Sausages. Tsinghua University Press.
MLA (9th ed.) CitationLi, Yuxin, et al. Effect of Inoculating Mixed Starter Cultures of Lactobacillus and Staphylococcus on Bacterial Communities and Volatile Flavor in Fermented Sausages. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.