APA (7th ed.) Citation

Li, Y., Yuan, L., Liu, H., Liu, H., Zhou, Y., Li, M., & Gao, R. Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Li, Ying, Li Yuan, Huijie Liu, Hongying Liu, Yue Zhou, Miaonan Li, and Ruichang Gao. Analysis of the Changes of Volatile Flavor Compounds in a Traditional Chinese Shrimp Paste During Fermentation Based on Electronic Nose, SPME-GC-MS and HS-GC-IMS. Tsinghua University Press.

MLA (9th ed.) Citation

Li, Ying, et al. Analysis of the Changes of Volatile Flavor Compounds in a Traditional Chinese Shrimp Paste During Fermentation Based on Electronic Nose, SPME-GC-MS and HS-GC-IMS. Tsinghua University Press.