WANG, B., ZHANG, W., GAO, H., WANG, C., LIU, Y., & GUO, C. Quality Evaluation of Whole Wheat Sourdough Fermented at Different Temperatures and Diversity Analysis and Breeding Selection of Lactic Acid Bacteria. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWANG, Bo, Weiqing ZHANG, Han GAO, Chao WANG, Yuchun LIU, and Chao GUO. Quality Evaluation of Whole Wheat Sourdough Fermented at Different Temperatures and Diversity Analysis and Breeding Selection of Lactic Acid Bacteria. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWANG, Bo, et al. Quality Evaluation of Whole Wheat Sourdough Fermented at Different Temperatures and Diversity Analysis and Breeding Selection of Lactic Acid Bacteria. The editorial department of Science and Technology of Food Industry.