APA (7th ed.) Citation

Liu, Z., Kang, D., Li, X., Liu, L., & Liu, Y. (2022). Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). Journal of Food Processing & Preservation, 46(5), 1. https://doi.org/10.1111/jfpp.16550

Chicago Style (17th ed.) Citation

Liu, Zhen, Da‐Cheng Kang, Xin‐Rui Li, Ling‐Xiao Liu, and Yun‐Guo Liu. "Analysis of Volatile Organic Compounds in Black Garlic Made of Garlic Bulbs After Harvesting Blanched Garlic Leaves at Different Growth Periods Based on PCA and Headspace‐gas Chromatography‐ion Mobility Spectrometry (HS‐GC‐IMS)." Journal of Food Processing & Preservation 46, no. 5 (2022): 1. https://doi.org/10.1111/jfpp.16550.

MLA (9th ed.) Citation

Liu, Zhen, et al. "Analysis of Volatile Organic Compounds in Black Garlic Made of Garlic Bulbs After Harvesting Blanched Garlic Leaves at Different Growth Periods Based on PCA and Headspace‐gas Chromatography‐ion Mobility Spectrometry (HS‐GC‐IMS)." Journal of Food Processing & Preservation, vol. 46, no. 5, 2022, p. 1, https://doi.org/10.1111/jfpp.16550.