APA (7th ed.) Citation

Ru-ru, Z., Xiong-wei, Y., Hui, O., Wu, P., Wei-jian, X., Qin-li, F., & Shu-gang, L. Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments. The Editorial Office of Food and Machinery.

Chicago Style (17th ed.) Citation

Ru-ru, ZHANG, YU Xiong-wei, OUYANG Hui, PENG Wu, XU Wei-jian, FU Qin-li, and LI Shu-gang. Combination of HS-SPME-GC-O-MS and E-nose Revealed the Characteristic Aroma Differences of Watermelon Seeds Under Various Thermal Processing Treatments. The Editorial Office of Food and Machinery.

MLA (9th ed.) Citation

Ru-ru, ZHANG, et al. Combination of HS-SPME-GC-O-MS and E-nose Revealed the Characteristic Aroma Differences of Watermelon Seeds Under Various Thermal Processing Treatments. The Editorial Office of Food and Machinery.