XIU Huidi, L. G. Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry. China Food Publishing Company.
Chicago Style (17th ed.) CitationXIU Huidi, LIANG Guangyue. Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry. China Food Publishing Company.
MLA (9th ed.) CitationXIU Huidi, LIANG Guangyue. Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry. China Food Publishing Company.