Zhao, X., Wei, Y., Gong, X., Xu, H., & Xin, G. Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods. Tsinghua University Press.
Chicago Style (17th ed.) CitationZhao, Xiuhong, Yunyun Wei, Xue Gong, Heran Xu, and Guang Xin. Evaluation of Umami Taste Components of Mushroom (Suillus Granulatus) of Different Grades Prepared by Different Drying Methods. Tsinghua University Press.
MLA (9th ed.) CitationZhao, Xiuhong, et al. Evaluation of Umami Taste Components of Mushroom (Suillus Granulatus) of Different Grades Prepared by Different Drying Methods. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.