APA (7th ed.) Citation

WANG, H., WEI, Y., LI, S., YE, Q., SUN, L., WANG, J., . . . WANG, S. (2025). Effects of supplementary water addition after Anqu on physicochemical properties and flavor components of high-temperature Daqu. Journal Of Sichuan University (Natural Sciences Division) / Sichuan Daxue Xuebao-Ziran Kexueban, 62(5), 1242. https://doi.org/10.19907/j.0490-6756.250120

Chicago Style (17th ed.) Citation

WANG, Hong-Mei, et al. "Effects of Supplementary Water Addition After Anqu on Physicochemical Properties and Flavor Components of High-temperature Daqu." Journal Of Sichuan University (Natural Sciences Division) / Sichuan Daxue Xuebao-Ziran Kexueban 62, no. 5 (2025): 1242. https://doi.org/10.19907/j.0490-6756.250120.

MLA (9th ed.) Citation

WANG, Hong-Mei, et al. "Effects of Supplementary Water Addition After Anqu on Physicochemical Properties and Flavor Components of High-temperature Daqu." Journal Of Sichuan University (Natural Sciences Division) / Sichuan Daxue Xuebao-Ziran Kexueban, vol. 62, no. 5, 2025, p. 1242, https://doi.org/10.19907/j.0490-6756.250120.