YUE, W., WANG, D., WANG, P., ZHAO, S., ZHAO, Y., ZHAO, W., & ZHAO, X. (2024). Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS. Shipin gongye ke-ji, 45(21), 254-263. https://doi.org/10.13386/j.issn1002-0306.2023110229
Chicago Style (17th ed.) CitationYUE, Wei, Dan WANG, Pan WANG, Shuang ZHAO, Yuwei ZHAO, Wenting ZHAO, and Xiaoyan ZHAO. "Changes in Flavor Substances of Lightly-pickled Cucumbers During Storage Based on Electronic Nose Combined with GC-IMS." Shipin Gongye Ke-ji 45, no. 21 (2024): 254-263. https://doi.org/10.13386/j.issn1002-0306.2023110229.
MLA (9th ed.) CitationYUE, Wei, et al. "Changes in Flavor Substances of Lightly-pickled Cucumbers During Storage Based on Electronic Nose Combined with GC-IMS." Shipin Gongye Ke-ji, vol. 45, no. 21, 2024, pp. 254-263, https://doi.org/10.13386/j.issn1002-0306.2023110229.
