APA (7th ed.) Citation

Gao, X., Zhang, J., Liu, E., Yang, M., Chen, S., Hu, F., . . . Yu, X. (2019). Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. Food chemistry, 298, 124928. https://doi.org/10.1016/j.foodchem.2019.05.202

Chicago Style (17th ed.) Citation

Gao, Xianli, Junke Zhang, Ermeng Liu, Mingquan Yang, Sui Chen, Feng Hu, Haile Ma, Zhan Liu, and Xueting Yu. "Enhancing the Taste of Raw Soy Sauce Using Low Intensity Ultrasound Treatment During Moromi Fermentation." Food Chemistry 298 (2019): 124928. https://doi.org/10.1016/j.foodchem.2019.05.202.

MLA (9th ed.) Citation

Gao, Xianli, et al. "Enhancing the Taste of Raw Soy Sauce Using Low Intensity Ultrasound Treatment During Moromi Fermentation." Food Chemistry, vol. 298, 2019, p. 124928, https://doi.org/10.1016/j.foodchem.2019.05.202.