Rao, H., Li, X., & Xue, W. Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix. Tsinghua University Press.
Chicago Style (17th ed.) CitationRao, Huan, Xi Li, and Wentong Xue. Effect of Thermal Processing and Fermentation with Chinese Traditional Starters on Characteristics and Allergenicity of Wheat Matrix. Tsinghua University Press.
MLA (9th ed.) CitationRao, Huan, et al. Effect of Thermal Processing and Fermentation with Chinese Traditional Starters on Characteristics and Allergenicity of Wheat Matrix. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.