WEI Linyan, W. J. Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationWEI Linyan, WANG Jinglin. Effect of Lactic Acid Bacteria Cooperating with Aspergillus in Koji-making on Quality of Finished Koji and Soy Sauce. Editorial Department of China Brewing.
MLA (9th ed.) CitationWEI Linyan, WANG Jinglin. Effect of Lactic Acid Bacteria Cooperating with Aspergillus in Koji-making on Quality of Finished Koji and Soy Sauce. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.