APA (7th ed.) Citation

Shi, J., Nian, Y., Da, D., Xu, X., Zhou, G., Zhao, D., & Li, C. (2020). Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose. Food science & technology, 124, 109182. https://doi.org/10.1016/j.lwt.2020.109182

Chicago Style (17th ed.) Citation

Shi, Jie, Yingqun Nian, Dandan Da, Xinglian Xu, Guanghong Zhou, Di Zhao, and Chunbao Li. "Characterization of Flavor Volatile Compounds in Sauce Spareribs by Gas Chromatography–mass Spectrometry and Electronic Nose." Food Science & Technology 124 (2020): 109182. https://doi.org/10.1016/j.lwt.2020.109182.

MLA (9th ed.) Citation

Shi, Jie, et al. "Characterization of Flavor Volatile Compounds in Sauce Spareribs by Gas Chromatography–mass Spectrometry and Electronic Nose." Food Science & Technology, vol. 124, 2020, p. 109182, https://doi.org/10.1016/j.lwt.2020.109182.