APA (7th ed.) Citation

Gong, H., Yang, Z., Liu, M., Shi, Z., Li, J., Chen, W., & Qiao, X. Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Gong, Hui, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, and Xiaoling Qiao. Time-dependent Categorization of Volatile Aroma Compound Formation in Stewed Chinese Spicy Beef Using Electron Nose Profile Coupled with Thermal Desorption GC–MS Detection. Tsinghua University Press.

MLA (9th ed.) Citation

Gong, Hui, et al. Time-dependent Categorization of Volatile Aroma Compound Formation in Stewed Chinese Spicy Beef Using Electron Nose Profile Coupled with Thermal Desorption GC–MS Detection. Tsinghua University Press.