APA (7th ed.) Citation

Qi, S., Zhan, P., Tian, H., Wang, P., Ma, X., & Li, K. Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Qi, Shasha, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, and Kaixuan Li. Effects of Thyme (Thymus Vulgaris L.) Addition on the Volatile Compounds of Mutton Broth During Boiling. Tsinghua University Press.

MLA (9th ed.) Citation

Qi, Shasha, et al. Effects of Thyme (Thymus Vulgaris L.) Addition on the Volatile Compounds of Mutton Broth During Boiling. Tsinghua University Press.