APA (7th ed.) Citation

Hara, T., Yarimizu, J., Joh, T., Arimoto, K., Kuribayashi, T., Tasaki, Y., . . . Kaneoke, M. (2022). Isolation and brewing properties of a sake yeast mutant with high ethyl caprylate productivity. Food Science and Technology Research, 28(3), 217-224. https://doi.org/10.3136/fstr.FSTR-D-21-00308

Chicago Style (17th ed.) Citation

Hara, Takashi, Jun Yarimizu, Toshio Joh, Keigo Arimoto, Takashi Kuribayashi, Yuji Tasaki, Akira Hatakeyama, and Mitsuoki Kaneoke. "Isolation and Brewing Properties of a Sake Yeast Mutant with High Ethyl Caprylate Productivity." Food Science and Technology Research 28, no. 3 (2022): 217-224. https://doi.org/10.3136/fstr.FSTR-D-21-00308.

MLA (9th ed.) Citation

Hara, Takashi, et al. "Isolation and Brewing Properties of a Sake Yeast Mutant with High Ethyl Caprylate Productivity." Food Science and Technology Research, vol. 28, no. 3, 2022, pp. 217-224, https://doi.org/10.3136/fstr.FSTR-D-21-00308.