APA (7th ed.) Citation

Bayinbate, B., Yang, L., Badar, I. H., Liu, Y., Zhang, L., Hu, Y., & Xu, B. Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose. Elsevier.

Chicago Style (17th ed.) Citation

Bayinbate, Bayierta, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, and Baocai Xu. Characterization of Flavor Profile of Beef Jerky from Different Regions of China Using Gas Chromatography–mass Spectrometry, Electronic Tongue, and Electronic Nose. Elsevier.

MLA (9th ed.) Citation

Bayinbate, Bayierta, et al. Characterization of Flavor Profile of Beef Jerky from Different Regions of China Using Gas Chromatography–mass Spectrometry, Electronic Tongue, and Electronic Nose. Elsevier.