Cite
Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.
MLA
Wu, Zhengzong, et al. “Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 80, no. 8, Aug. 2015, pp. C1670–79. EBSCOhost, https://doi.org/10.1111/1750-3841.12961.
APA
Wu, Z., Xu, E., Long, J., Wang, F., Xu, X., Jin, Z., & Jiao, A. (2015). Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine. Journal of Food Science (John Wiley & Sons, Inc.), 80(8), C1670–C1679. https://doi.org/10.1111/1750-3841.12961
Chicago
Wu, Zhengzong, Enbo Xu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, and Aiquan Jiao. 2015. “Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.” Journal of Food Science (John Wiley & Sons, Inc.) 80 (8): C1670–79. doi:10.1111/1750-3841.12961.