APA (7th ed.) Citation

Pauline, O., Chang, H., Tsai, I., Lin, C., Chen, S., & Chuang, Y. (2021). Intelligent assessment of the histamine level in mackerel (Scomber australasicus) using near-infrared spectroscopy coupled with a hybrid variable selection strategy. Food science & technology, 145, 111524. https://doi.org/10.1016/j.lwt.2021.111524

Chicago Style (17th ed.) Citation

Pauline, Ong, Hsin-Tze Chang, I-Lin Tsai, Che-Hsuan Lin, Suming Chen, and Yung-Kun Chuang. "Intelligent Assessment of the Histamine Level in Mackerel (Scomber Australasicus) Using Near-infrared Spectroscopy Coupled with a Hybrid Variable Selection Strategy." Food Science & Technology 145 (2021): 111524. https://doi.org/10.1016/j.lwt.2021.111524.

MLA (9th ed.) Citation

Pauline, Ong, et al. "Intelligent Assessment of the Histamine Level in Mackerel (Scomber Australasicus) Using Near-infrared Spectroscopy Coupled with a Hybrid Variable Selection Strategy." Food Science & Technology, vol. 145, 2021, p. 111524, https://doi.org/10.1016/j.lwt.2021.111524.