Cite
Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis.
MLA
Liu, Rui-Sang, et al. “Screening of the Key Volatile Organic Compounds of Tuber Melanosporum Fermentation by Aroma Sensory Evaluation Combination with Principle Component Analysis.” Scientific Reports, Dec. 2015, p. 17954. EBSCOhost, https://doi.org/10.1038/srep17954.
APA
Liu, R.-S., Jin, G.-H., Xiao, D.-R., Li, H.-M., Bai, F.-W., & Tang, Y.-J. (2015). Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis. Scientific Reports, 17954. https://doi.org/10.1038/srep17954
Chicago
Liu, Rui-Sang, Guang-Huai Jin, Deng-Rong Xiao, Hong-Mei Li, Feng-Wu Bai, and Ya-Jie Tang. 2015. “Screening of the Key Volatile Organic Compounds of Tuber Melanosporum Fermentation by Aroma Sensory Evaluation Combination with Principle Component Analysis.” Scientific Reports, December, 17954. doi:10.1038/srep17954.