LIU, Y., LIN, H., YANG, C., ZHANG, J., & PENG, B. (2022). Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas. Shipin gongye ke-ji, 43(14), 43-51. https://doi.org/10.13386/j.issn1002-0306.2021090353
Chicago Style (17th ed.) CitationLIU, Yongyi, Hua LIN, Chao YANG, Junbei ZHANG, and Bangzhu PENG. "Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas." Shipin Gongye Ke-ji 43, no. 14 (2022): 43-51. https://doi.org/10.13386/j.issn1002-0306.2021090353.
MLA (8th ed.) CitationLIU, Yongyi, et al. "Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas." Shipin Gongye Ke-ji, vol. 43, no. 14, 2022, pp. 43-51, https://doi.org/10.13386/j.issn1002-0306.2021090353.
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