APA (7th ed.) Citation

Liu, X., & Reid, R. E. B. (2020). The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC–220 AD. PloS one, 15(11), e0240930. https://doi.org/10.1371/journal.pone.0240930

Chicago Style (17th ed.) Citation

Liu, Xinyi, and Rachel E. B. Reid. "The Prehistoric Roots of Chinese Cuisines: Mapping Staple Food Systems of China, 6000 BC–220 AD." PloS One 15, no. 11 (2020): e0240930. https://doi.org/10.1371/journal.pone.0240930.

MLA (9th ed.) Citation

Liu, Xinyi, and Rachel E. B. Reid. "The Prehistoric Roots of Chinese Cuisines: Mapping Staple Food Systems of China, 6000 BC–220 AD." PloS One, vol. 15, no. 11, 2020, p. e0240930, https://doi.org/10.1371/journal.pone.0240930.