APA (7th ed.) Citation

Zhang, J., Tian, Z., Ma, Y., Shao, F., Huang, J., Wu, H., & Tian, L. Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio. Wiley.

Chicago Style (17th ed.) Citation

Zhang, Jian, Zhiqiang Tian, Yiqian Ma, Feilong Shao, Jialing Huang, Hao Wu, and Ling Tian. Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio. Wiley.

MLA (9th ed.) Citation

Zhang, Jian, et al. Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio. Wiley.