Cite
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses.
MLA
Ruan, Jinggang, et al. “Effects of Replacement Partial Sodium Chloride on Characteristic Flavor Substances of Bacon during Storage Based on GC×GC-MS and Non-Targeted Metabolomics Analyses.” Food Chemistry, vol. 428, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136805.
APA
Ruan, J., Wu, Z., Xu, J., Yu, Y., Tang, Y., Xie, X., Chen, J., Wang, Z., Zhang, D., Tang, J., & Li, H. (2023). Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses. Food Chemistry, 428, N.PAG. https://doi.org/10.1016/j.foodchem.2023.136805
Chicago
Ruan, Jinggang, Zhicheng Wu, Jingbing Xu, Yiru Yu, Yong Tang, Xinrui Xie, Jiaxin Chen, et al. 2023. “Effects of Replacement Partial Sodium Chloride on Characteristic Flavor Substances of Bacon during Storage Based on GC×GC-MS and Non-Targeted Metabolomics Analyses.” Food Chemistry 428 (December): N.PAG. doi:10.1016/j.foodchem.2023.136805.