Cite
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC-MS combined with OPLS-DA.
MLA
Yu, Ligang, et al. “Identification and Selection of Volatile Compounds Derived from Lipid Oxidation as Indicators for Quality Deterioration of Frozen White Meat and Red Meat Using HS-SPME-GC-MS Combined with OPLS-DA.” Food Chemistry, vol. 463, no. Pt 1, Sept. 2024, p. 141112. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141112.
APA
Yu, L., Pang, Y., Shen, G., Bai, B., Yang, Y., & Zeng, M. (2024). Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC-MS combined with OPLS-DA. Food Chemistry, 463(Pt 1), 141112. https://doi.org/10.1016/j.foodchem.2024.141112
Chicago
Yu, Ligang, Ying Pang, Guang Shen, Baoqing Bai, Yukun Yang, and Maomao Zeng. 2024. “Identification and Selection of Volatile Compounds Derived from Lipid Oxidation as Indicators for Quality Deterioration of Frozen White Meat and Red Meat Using HS-SPME-GC-MS Combined with OPLS-DA.” Food Chemistry 463 (Pt 1): 141112. doi:10.1016/j.foodchem.2024.141112.