LONG, Z., ZOU, J., YANG, H., REN, G., CAO, Q., & TANG, D. Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLONG, Zhengyu, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, and Daobang TANG. Evaluation of Changes in Protein, Amino Acids, and Flavor During Mixed Fermentation of Chicken and Soybean. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLONG, Zhengyu, et al. Evaluation of Changes in Protein, Amino Acids, and Flavor During Mixed Fermentation of Chicken and Soybean. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.