HU, R., WANG, X., HE, C., ZHANG, L., & CHEN, Y. (2025). Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum frutescens. Shipin gongye ke-ji, 46(7), 248-258. https://doi.org/10.13386/j.issn1002-0306.2024040363
Chicago-referens (17:e uppl.)HU, Rongnian, Xiujun WANG, Chunxia HE, Lu ZHANG, och Yanlin CHEN. "Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum Frutescens." Shipin Gongye Ke-ji 46, no. 7 (2025): 248-258. https://doi.org/10.13386/j.issn1002-0306.2024040363.
MLA-referens (9:e uppl.)HU, Rongnian, et al. "Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum Frutescens." Shipin Gongye Ke-ji, vol. 46, no. 7, 2025, pp. 248-258, https://doi.org/10.13386/j.issn1002-0306.2024040363.
