APA (7th ed.) Citation

An, K., Zhao, D., Wang, Z., Wu, J., Xu, Y., & Xiao, G. (2016). Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food chemistry, 197, 1292-1300. https://doi.org/10.1016/j.foodchem.2015.11.033

Chicago Style (17th ed.) Citation

An, Kejing, Dandan Zhao, Zhengfu Wang, Jijun Wu, Yujuan Xu, and Gengsheng Xiao. "Comparison of Different Drying Methods on Chinese Ginger (Zingiber Officinale Roscoe): Changes in Volatiles, Chemical Profile, Antioxidant Properties, and Microstructure." Food Chemistry 197 (2016): 1292-1300. https://doi.org/10.1016/j.foodchem.2015.11.033.

MLA (9th ed.) Citation

An, Kejing, et al. "Comparison of Different Drying Methods on Chinese Ginger (Zingiber Officinale Roscoe): Changes in Volatiles, Chemical Profile, Antioxidant Properties, and Microstructure." Food Chemistry, vol. 197, 2016, pp. 1292-1300, https://doi.org/10.1016/j.foodchem.2015.11.033.