APA (7th ed.) Citation

Cui, R., Liu, X., Wang, Q., Wang, S., He, J., Zhou, S., . . . Yao, Y. (2024). Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine. Wiley. https://doi.org/10.1002/jsf2.167

Chicago Style (17th ed.) Citation

Cui, Rongrong, Xueli Liu, Qifeng Wang, Shujia Wang, Jing He, Shengli Zhou, Guozhong Zhao, and Yunping Yao. Effects of Co‐fermentation of High‐yield Ester Zygosaccharomyces Rouxii and Saccharomyces Cerevisiae on the Quality of Rice Wine. Wiley, 2024. https://doi.org/10.1002/jsf2.167.

MLA (9th ed.) Citation

Cui, Rongrong, et al. Effects of Co‐fermentation of High‐yield Ester Zygosaccharomyces Rouxii and Saccharomyces Cerevisiae on the Quality of Rice Wine. Wiley, 2024. https://doi.org/10.1002/jsf2.167.