APA (7th ed.) Citation

Wang, C., Li, Z., Yang, X., Lv, J., & Zhang, J. (2026). Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma clypeatum. Food Science & Nutrition, 14(6), 1. https://doi.org/10.1002/fsn3.71980

Chicago Style (17th ed.) Citation

Wang, Cuiduan, Zhuang Li, Xiaomin Yang, Jianhua Lv, and Jinxiu Zhang. "Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma Clypeatum." Food Science & Nutrition 14, no. 6 (2026): 1. https://doi.org/10.1002/fsn3.71980.

MLA (9th ed.) Citation

Wang, Cuiduan, et al. "Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma Clypeatum." Food Science & Nutrition, vol. 14, no. 6, 2026, p. 1, https://doi.org/10.1002/fsn3.71980.