APA (7th ed.) Citation

Qi, L., Xu, L., Chen, H., Li, H., Lai, Y., & Liu, X. Drying methods affected the fatty acids oxidation and bacterial community of traditional dry-cured ducks during processing and its relation with the aroma formation. Elsevier.

Chicago Style (17th ed.) Citation

Qi, Linyue, Liangwei Xu, Hongbing Chen, Haixing Li, Yikui Lai, and Xiaohua Liu. Drying Methods Affected the Fatty Acids Oxidation and Bacterial Community of Traditional Dry-cured Ducks During Processing and Its Relation with the Aroma Formation. Elsevier.

MLA (9th ed.) Citation

Qi, Linyue, et al. Drying Methods Affected the Fatty Acids Oxidation and Bacterial Community of Traditional Dry-cured Ducks During Processing and Its Relation with the Aroma Formation. Elsevier.