WANG, Y., GUO, Z., CHEN, Q., LI, Y., ZHAO, K., WAN, Y., . . . QI, P. (2023). Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality. KeAi Communications Co., Ltd.
Chicago Style (17th ed.) CitationWANG, Yan, et al. Effect of High-molecular-weight Glutenin Subunit Dy10 on Wheat Dough Properties and End-use Quality. KeAi Communications Co., Ltd, 2023.
MLA (9th ed.) CitationWANG, Yan, et al. Effect of High-molecular-weight Glutenin Subunit Dy10 on Wheat Dough Properties and End-use Quality. KeAi Communications Co., Ltd, 2023.
Warning: These citations may not always be 100% accurate.