APA (7th ed.) Citation

Guan, L., Mi, Y., Zhang, M., Li, S., & Ye, G. (2024). Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis. Flavour and fragrance journal, 39(1), 45-57. https://doi.org/10.1002/ffj.3765

Chicago Style (17th ed.) Citation

Guan, Lina, Yongjie Mi, Min Zhang, Sixuan Li, and Guodong Ye. "Construction of Aroma Association Network of Cooked Rice Based on Gas Chromatography–mass Spectrometry (GC–MS) and Sensory Analysis." Flavour and Fragrance Journal 39, no. 1 (2024): 45-57. https://doi.org/10.1002/ffj.3765.

MLA (9th ed.) Citation

Guan, Lina, et al. "Construction of Aroma Association Network of Cooked Rice Based on Gas Chromatography–mass Spectrometry (GC–MS) and Sensory Analysis." Flavour and Fragrance Journal, vol. 39, no. 1, 2024, pp. 45-57, https://doi.org/10.1002/ffj.3765.