Cite
An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds.
MLA
Zhou, Guisheng, et al. “An Optimized Ultrasound-Assisted Extraction and Simultaneous Quantification of 26 Characteristic Components with Four Structure Types in Functional Foods from Ginkgo Seeds.” Food Chemistry, vol. 158, Sept. 2014, pp. 177–85. EBSCOhost, https://doi.org/10.1016/j.foodchem.2014.02.116.
APA
Zhou, G., Yao, X., Tang, Y., Qian, D., Su, S., Zhang, L., Jin, C., Qin, Y., & Duan, J. (2014). An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds. Food Chemistry, 158, 177–185. https://doi.org/10.1016/j.foodchem.2014.02.116
Chicago
Zhou, Guisheng, Xin Yao, Yuping Tang, Dawei Qian, Shulan Su, Li Zhang, Chun Jin, Yong Qin, and Jin-ao Duan. 2014. “An Optimized Ultrasound-Assisted Extraction and Simultaneous Quantification of 26 Characteristic Components with Four Structure Types in Functional Foods from Ginkgo Seeds.” Food Chemistry 158 (September): 177–85. doi:10.1016/j.foodchem.2014.02.116.