APA (7th ed.) Citation

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 Style (17th ed.) Citation

HU, Rongnian, Xiujun WANG, Chunxia HE, Lu ZHANG, and 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 (9th ed.) Citation

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.