How to cite this article
APA /
Gao, X., Zhao, H., Feng, Y., & Zhao, M. (2010). A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology , 9(40), 6740-6747.
Chicago /
Xianli Gao, Haifeng Zhao, Yunzi Feng and Mouming Zhao. "A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis." African Journal of Biotechnology 9, no. 40 (2010): 6740-6747.
MLA /
Xianli Gao, et al. "A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis." African Journal of Biotechnology 9.40 (2010): 6740-6747.