APA (7th ed.) Citation

You, K., Li, Q., Wang, Y., & Cao, X. Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses. MDPI AG.

Chicago Style (17th ed.) Citation

You, Kaiyan, Qianyu Li, Ya Wang, and Xuehui Cao. Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses. MDPI AG.

MLA (9th ed.) Citation

You, Kaiyan, et al. Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses. MDPI AG.