APA (7th ed.) Citation

Sun, L., Wang, G., Xiong, L., Yang, Z., Ma, Y., Qi, Y., & Li, Y. (2024). Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS. Current Research in Food Science, 9(100848-), . https://doi.org/10.1016/j.crfs.2024.100848

Chicago Style (17th ed.) Citation

Sun, Lina, Guowang Wang, Lijian Xiong, Zhongqiang Yang, Yan Ma, Yanlong Qi, and Yongyu Li. "Characterization of Volatile Organic Compounds in Walnut Oil with Various Oxidation Levels Using Olfactory Analysis and HS-SPME-GC/MS." Current Research in Food Science 9, no. 100848- (2024). https://doi.org/10.1016/j.crfs.2024.100848.

MLA (9th ed.) Citation

Sun, Lina, et al. "Characterization of Volatile Organic Compounds in Walnut Oil with Various Oxidation Levels Using Olfactory Analysis and HS-SPME-GC/MS." Current Research in Food Science, vol. 9, no. 100848-, 2024, https://doi.org/10.1016/j.crfs.2024.100848.