APA (7th ed.) Citation

ZHAO, H., WANG, Y., HOU, Q., ZHANG, H., TIAN, L., YE, M., & GUO, Z. Analysis of Bacterial Communities and Prediction of Functions and Phenotypes in the Preparation of High Temperature Daqu Using Different Methods. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

ZHAO, Huijun, Yurong WANG, Qiangchuan HOU, Haibo ZHANG, Longxin TIAN, Mingbo YE, and Zhuang GUO. Analysis of Bacterial Communities and Prediction of Functions and Phenotypes in the Preparation of High Temperature Daqu Using Different Methods. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

ZHAO, Huijun, et al. Analysis of Bacterial Communities and Prediction of Functions and Phenotypes in the Preparation of High Temperature Daqu Using Different Methods. The editorial department of Science and Technology of Food Industry.