APA (7th ed.) Citation

Gao, R., Liu, H., Li, Y., Liu, H., Zhou, Y., & Yuan, L. Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Gao, Ruichang, Huijie Liu, Ying Li, Hongying Liu, Yue Zhou, and Li Yuan. Correlation Between Dominant Bacterial Community and Non-volatile Organic Compounds During the Fermentation of Shrimp Sauces. Tsinghua University Press.

MLA (9th ed.) Citation

Gao, Ruichang, et al. Correlation Between Dominant Bacterial Community and Non-volatile Organic Compounds During the Fermentation of Shrimp Sauces. Tsinghua University Press.