SHI, L., DU, Y., NIE, J., TAN, H., LI, S., & LI, T. Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationSHI, Linming, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, and Tingting LI. Relationship Between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationSHI, Linming, et al. Relationship Between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.