LI Xuewei, Z. X. (2025). Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationLI Xuewei, ZHU Xingui. Effects of Soybean Oil Components on the Microbial Diversity of Koji and Flavor of Cantonese-style Soy Sauce. Editorial Department of China Brewing, 2025.
MLA (9th ed.) CitationLI Xuewei, ZHU Xingui. Effects of Soybean Oil Components on the Microbial Diversity of Koji and Flavor of Cantonese-style Soy Sauce. Editorial Department of China Brewing, 2025.
Warning: These citations may not always be 100% accurate.