APA (7th ed.) Citation

WANG, T., GUAN, J., LUO, J., YANG, L., LI, C., XIONG, Y., . . . WU, H. (2024). Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS. Shipin gongye ke-ji, 45(14), 234-244. https://doi.org/10.13386/j.issn1002-0306.2023080228

Chicago Style (17th ed.) Citation

WANG, Tianyang, et al. "Analysis of Differences in Volatile Components of Pork Between Cooking Methods Based on Electronic Nose Combined with GC-IMS." Shipin Gongye Ke-ji 45, no. 14 (2024): 234-244. https://doi.org/10.13386/j.issn1002-0306.2023080228.

MLA (9th ed.) Citation

WANG, Tianyang, et al. "Analysis of Differences in Volatile Components of Pork Between Cooking Methods Based on Electronic Nose Combined with GC-IMS." Shipin Gongye Ke-ji, vol. 45, no. 14, 2024, pp. 234-244, https://doi.org/10.13386/j.issn1002-0306.2023080228.