QIN, F., WANG, S., ZOU, Y., LI, E., MU, L., & LI, Q. Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationQIN, Fangli, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, and Qingrong LI. Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationQIN, Fangli, et al. Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.