Wang, J.; Xu, L.; Xu, Z.; Wang, Y.; Niu, C.; Yang, S.
Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry and Rapid Evaporative Ionization Mass Spectrometry Were Used to Develop a Lamb Authentication Method: A Preliminary Study. Foods 2020, 9, 1723.
https://doi.org/10.3390/foods9121723
AMA Style
Wang J, Xu L, Xu Z, Wang Y, Niu C, Yang S.
Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry and Rapid Evaporative Ionization Mass Spectrometry Were Used to Develop a Lamb Authentication Method: A Preliminary Study. Foods. 2020; 9(12):1723.
https://doi.org/10.3390/foods9121723
Chicago/Turabian Style
Wang, Jishi, Lei Xu, Zhenzhen Xu, Yanyun Wang, Chune Niu, and Shuming Yang.
2020. "Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry and Rapid Evaporative Ionization Mass Spectrometry Were Used to Develop a Lamb Authentication Method: A Preliminary Study" Foods 9, no. 12: 1723.
https://doi.org/10.3390/foods9121723
APA Style
Wang, J., Xu, L., Xu, Z., Wang, Y., Niu, C., & Yang, S.
(2020). Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry and Rapid Evaporative Ionization Mass Spectrometry Were Used to Develop a Lamb Authentication Method: A Preliminary Study. Foods, 9(12), 1723.
https://doi.org/10.3390/foods9121723