APA (7th ed.) Citation

Du, J., Xi, J., Chen, X., Sun, H., Zhong, L., Zhan, Q., & Zhao, L. (2024). Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes). Journal of food composition and analysis, 128, 106001. https://doi.org/10.1016/j.jfca.2024.106001

Chicago Style (17th ed.) Citation

Du, Jiaxin, Jiapei Xi, Xiao Chen, Hailan Sun, Lei Zhong, Qiping Zhan, and Liyan Zhao. "Effects of Different Extraction Methods on the Release of Non-volatile Flavor Components in Shiitake Mushroom (Lentinus Edodes)." Journal of Food Composition and Analysis 128 (2024): 106001. https://doi.org/10.1016/j.jfca.2024.106001.

MLA (9th ed.) Citation

Du, Jiaxin, et al. "Effects of Different Extraction Methods on the Release of Non-volatile Flavor Components in Shiitake Mushroom (Lentinus Edodes)." Journal of Food Composition and Analysis, vol. 128, 2024, p. 106001, https://doi.org/10.1016/j.jfca.2024.106001.