APA (7th ed.) Citation

Xu, L., Wu, G., Huang, J., Zhang, H., Jin, Q., & Wang, X. Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Xu, Lirong, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, and Xingguo Wang. Sensory-directed Flavor Analysis of Key Odorants Compounds Development of French Fries and Oils in the Break-in, Optimum and Degrading Frying Stage. Tsinghua University Press.

MLA (9th ed.) Citation

Xu, Lirong, et al. Sensory-directed Flavor Analysis of Key Odorants Compounds Development of French Fries and Oils in the Break-in, Optimum and Degrading Frying Stage. Tsinghua University Press.