APA (7th ed.) Citation

Wang, X., Fan, W., & Xu, Y. (2014). Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis. European food research & technology, 239(5), 813-825. https://doi.org/10.1007/s00217-014-2275-z

Chicago Style (17th ed.) Citation

Wang, Xiaoxin, Wenlai Fan, and Yan Xu. "Comparison on Aroma Compounds in Chinese Soy Sauce and Strong Aroma Type Liquors by Gas Chromatography–olfactometry, Chemical Quantitative and Odor Activity Values Analysis." European Food Research & Technology 239, no. 5 (2014): 813-825. https://doi.org/10.1007/s00217-014-2275-z.

MLA (9th ed.) Citation

Wang, Xiaoxin, et al. "Comparison on Aroma Compounds in Chinese Soy Sauce and Strong Aroma Type Liquors by Gas Chromatography–olfactometry, Chemical Quantitative and Odor Activity Values Analysis." European Food Research & Technology, vol. 239, no. 5, 2014, pp. 813-825, https://doi.org/10.1007/s00217-014-2275-z.