Xu, Y.; Zhang, D.; Liu, H.; Wang, Z.; Hui, T.; Sun, J.
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting. Foods 2021, 10, 1508.
https://doi.org/10.3390/foods10071508
AMA Style
Xu Y, Zhang D, Liu H, Wang Z, Hui T, Sun J.
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting. Foods. 2021; 10(7):1508.
https://doi.org/10.3390/foods10071508
Chicago/Turabian Style
Xu, Yujun, Dequan Zhang, Huan Liu, Zhenyu Wang, Teng Hui, and Jilu Sun.
2021. "Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting" Foods 10, no. 7: 1508.
https://doi.org/10.3390/foods10071508
APA Style
Xu, Y., Zhang, D., Liu, H., Wang, Z., Hui, T., & Sun, J.
(2021). Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting. Foods, 10(7), 1508.
https://doi.org/10.3390/foods10071508