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-referens (17:e uppl.)Sun, Lina, Guowang Wang, Lijian Xiong, Zhongqiang Yang, Yan Ma, Yanlong Qi, och 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-referens (9:e uppl.)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.
