Lian, W.; Lei, J.; Han, C.; Wu, J.; Liu, Z.; Liu, W.; Jiapaer, A.; Su, H.; Xu, Y.; Chen, Y.;
et al. Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine. Foods 2024, 13, 1788.
https://doi.org/10.3390/foods13121788
AMA Style
Lian W, Lei J, Han C, Wu J, Liu Z, Liu W, Jiapaer A, Su H, Xu Y, Chen Y,
et al. Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine. Foods. 2024; 13(12):1788.
https://doi.org/10.3390/foods13121788
Chicago/Turabian Style
Lian, Weijia, Jing Lei, Chen Han, Jiuyun Wu, Zhigang Liu, Wei Liu, Ayijiamali Jiapaer, Hanming Su, Yanjun Xu, Ya Chen,
and et al. 2024. "Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine" Foods 13, no. 12: 1788.
https://doi.org/10.3390/foods13121788
APA Style
Lian, W., Lei, J., Han, C., Wu, J., Liu, Z., Liu, W., Jiapaer, A., Su, H., Xu, Y., Chen, Y., & Liu, F.
(2024). Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine. Foods, 13(12), 1788.
https://doi.org/10.3390/foods13121788
