Cite
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
MLA
Wen-ting Yin, et al. “Comparison of Microwave and Hot-Air Roasting on Microstructure of Sesame Seed, Aroma-Active, Hazardous Components, and Sensory Perception of Sesame Oil.” Food Chemistry: X, vol. 20, no. 101045-, Dec. 2023. EBSCOhost, https://doi.org/10.1016/j.fochx.2023.101045.
APA
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, & Xue-de Wang. (2023). Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil. Food Chemistry: X, 20(101045-). https://doi.org/10.1016/j.fochx.2023.101045
Chicago
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, and Xue-de Wang. 2023. “Comparison of Microwave and Hot-Air Roasting on Microstructure of Sesame Seed, Aroma-Active, Hazardous Components, and Sensory Perception of Sesame Oil.” Food Chemistry: X 20 (101045-). doi:10.1016/j.fochx.2023.101045.