APA (7th ed.) Citation

Du, W., Zhao, M., Zhen, D., Tan, J., Wang, T., & Xie, J. (2020). Key aroma compounds in Chinese fried food of youtiao. Flavour and fragrance journal, 35(1), 88-98. https://doi.org/10.1002/ffj.3539

Chicago Style (17th ed.) Citation

Du, Wenbin, Mengyao Zhao, Dawei Zhen, Jia Tan, Tianze Wang, and Jianchun Xie. "Key Aroma Compounds in Chinese Fried Food of Youtiao." Flavour and Fragrance Journal 35, no. 1 (2020): 88-98. https://doi.org/10.1002/ffj.3539.

MLA (9th ed.) Citation

Du, Wenbin, et al. "Key Aroma Compounds in Chinese Fried Food of Youtiao." Flavour and Fragrance Journal, vol. 35, no. 1, 2020, pp. 88-98, https://doi.org/10.1002/ffj.3539.