APA

Fei Y., Li L., Chen L., Zheng Y. & Yu B. (20190130). High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant. : Food microbiology.

Chicago

Fei Yongtao, Li Li, Chen Liyan, Zheng Yin and Yu Baoning. 20190130. High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant. : Food microbiology.

Harvard

Fei Y., Li L., Chen L., Zheng Y. and Yu B. (20190130). High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant. : Food microbiology.

MLA

Fei Yongtao, Li Li, Chen Liyan, Zheng Yin and Yu Baoning. High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant. : Food microbiology. 20190130.