Cita APA (7a ed.)

LI Aijun, W. D. (2023). Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties. China Food Publishing Company.

Cita Chicago Style (17a ed.)

LI Aijun, WANG Di. Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties. China Food Publishing Company, 2023.

Cita MLA (9a ed.)

LI Aijun, WANG Di. Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties. China Food Publishing Company, 2023.