Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry

MLA

Jing, Bai, et al. “Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.” Journal of Food Science, vol. 84, no. 3, Oct. 2018. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.pmid..........8146a91634dae0b2b625c44b8026d0d6&authtype=sso&custid=ns315887.

APA

Jing, B., Shirley M, B., Renee M, G.-S., Naim, M., & Paul J, S. (2018). Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry. Journal of Food Science, 84(3).

Chicago

Jing, Bai, Baker Shirley M, Goodrich-Schneider Renee M, Montazeri Naim, and Sarnoski Paul J. 2018. “Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.” Journal of Food Science 84 (3). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.pmid..........8146a91634dae0b2b625c44b8026d0d6&authtype=sso&custid=ns315887.