WANG, G., HUANG, H., DING, Y., XUE, J., SHU, Z., JING, Y., . . . ZHANG, J. Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWANG, Gongming, Hui HUANG, Yuzhu DING, Jinglin XUE, Zhiqiang SHU, Yuexin JING, Chunna JIAO, and Jian ZHANG. Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWANG, Gongming, et al. Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds. The editorial department of Science and Technology of Food Industry.