Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

MLA

Yong-Huan Yun, et al. “Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam.” Foods, vol. 9, Mar. 2020, p. 347. EBSCOhost, https://doi.org/10.3390/foods9030347.

APA

Yong-Huan Yun, Haiming Chen, Hao Zhang, Weijun Chen, Wenzhu Wang, Wenxue Chen, Wenxiao Jiao, & Qiuping Zhong. (2020). Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam. Foods, 9, 347. https://doi.org/10.3390/foods9030347

Chicago

Yong-Huan Yun, Haiming Chen, Hao Zhang, Weijun Chen, Wenzhu Wang, Wenxue Chen, Wenxiao Jiao, and Qiuping Zhong. 2020. “Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam.” Foods 9 (March): 347. doi:10.3390/foods9030347.