Cite
Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes.
MLA
Zhao, Yuci, et al. “Study on Nutritional Quality and Volatile Aroma Compounds of the Stir-Fried Shredded Potatoes.” American Journal of Potato Research, vol. 99, no. 3, June 2022, pp. 191–205. EBSCOhost, https://doi.org/10.1007/s12230-022-09872-5.
APA
Zhao, Y., Wang, X., Liao, W., Xu, D., & Liu, G. (2022). Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes. American Journal of Potato Research, 99(3), 191–205. https://doi.org/10.1007/s12230-022-09872-5
Chicago
Zhao, Yuci, Xiaohua Wang, Wanjun Liao, Dan Xu, and Gang Liu. 2022. “Study on Nutritional Quality and Volatile Aroma Compounds of the Stir-Fried Shredded Potatoes.” American Journal of Potato Research 99 (3): 191–205. doi:10.1007/s12230-022-09872-5.