APA (7th ed.) Citation

Xu, L., Mei, X., Chang, J., Wu, G., Zhang, H., Jin, Q., & Wang, X. (2022). Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages. Food chemistry, 368, 130581. https://doi.org/10.1016/j.foodchem.2021.130581

Chicago Style (17th ed.) Citation

Xu, Lirong, Xue Mei, Jiarui Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, and Xingguo Wang. "Comparative Characterization of Key Odorants of French Fries and Oils at the Break-in, Optimum, and Degrading Frying Stages." Food Chemistry 368 (2022): 130581. https://doi.org/10.1016/j.foodchem.2021.130581.

MLA (9th ed.) Citation

Xu, Lirong, et al. "Comparative Characterization of Key Odorants of French Fries and Oils at the Break-in, Optimum, and Degrading Frying Stages." Food Chemistry, vol. 368, 2022, p. 130581, https://doi.org/10.1016/j.foodchem.2021.130581.