APA (7th ed.) Citation

Hu, Y., Lei, X., Zhang, X., Guan, T., Wang, L., Zhang, Z., . . . Zhao, S. (2021). Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu. Frontiers in microbiology, 12, 673670. https://doi.org/10.3389/fmicb.2021.673670

Chicago Style (17th ed.) Citation

Hu, Yuanliang, et al. "Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu." Frontiers in Microbiology 12 (2021): 673670. https://doi.org/10.3389/fmicb.2021.673670.

MLA (9th ed.) Citation

Hu, Yuanliang, et al. "Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu." Frontiers in Microbiology, vol. 12, 2021, p. 673670, https://doi.org/10.3389/fmicb.2021.673670.