APA (7th ed.) Citation

Wang, F., Ma, Y., Xiong, H., & Duan, R. The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley. Elsevier.

Chicago Style (17th ed.) Citation

Wang, Fang, Yin-hua Ma, Hui-yang Xiong, and Rui-jun Duan. The Nonvolatile and Volatile Substances Changes Based on Non-target Metabonomics Reveals the Formation Mechanism of Tsamba Flavor Before and After Roasting of Highland Barley. Elsevier.

MLA (9th ed.) Citation

Wang, Fang, et al. The Nonvolatile and Volatile Substances Changes Based on Non-target Metabonomics Reveals the Formation Mechanism of Tsamba Flavor Before and After Roasting of Highland Barley. Elsevier.