APA (7th ed.) Citation

Hou, X., Yin, H., Qin, X., Zhang, J., Wang, Y., Su, W., . . . Wang, H. (2025). Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics. Wiley.

Chicago Style (17th ed.) Citation

Hou, Xiaojie, Hongmei Yin, Xiaodie Qin, Jingjing Zhang, Yangyang Wang, Weiming Su, Hui Cao, and Hui Wang. Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics. Wiley, 2025.

MLA (9th ed.) Citation

Hou, Xiaojie, et al. Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics. Wiley, 2025.