Sui, L., Wang, S., Wang, X., Su, L., Xu, H., Xu, W., . . . Li, H. (2024). Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis. Foods, 13(21), 3521. https://doi.org/10.3390/foods13213521
Chicago-referens (17:e uppl.)Sui, Liqiang, Sugui Wang, Xin Wang, Lingling Su, Huilong Xu, Wei Xu, Lixia Chen, och Hua Li. "Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis." Foods 13, no. 21 (2024): 3521. https://doi.org/10.3390/foods13213521.
MLA-referens (9:e uppl.)Sui, Liqiang, et al. "Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis." Foods, vol. 13, no. 21, 2024, p. 3521, https://doi.org/10.3390/foods13213521.
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