APA (7th ed.) Citation

Wang, F., & Wang, C. (2022). Improved Model for Starch Prediction in Potato by the Fusion of Near-Infrared Spectral and Textural Data. Foods, 11(19), 3133. https://doi.org/10.3390/foods11193133

Chicago Style (17th ed.) Citation

Wang, Fuxiang, and Chunguang Wang. "Improved Model for Starch Prediction in Potato by the Fusion of Near-Infrared Spectral and Textural Data." Foods 11, no. 19 (2022): 3133. https://doi.org/10.3390/foods11193133.

MLA (9th ed.) Citation

Wang, Fuxiang, and Chunguang Wang. "Improved Model for Starch Prediction in Potato by the Fusion of Near-Infrared Spectral and Textural Data." Foods, vol. 11, no. 19, 2022, p. 3133, https://doi.org/10.3390/foods11193133.