APA (7th ed.) Citation

He, L., Chen, R., Lan, F., Yang, H., Gao, R., & Jin, W. (2024). Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry. Journal of Food Quality, 2024, 1. https://doi.org/10.1155/2024/6663167

Chicago Style (17th ed.) Citation

He, Linlin, Rui Chen, Fei Lan, Hui Yang, Ruichang Gao, and Wengang Jin. "Analysis of VOCs in Lueyang Black Chicken Breast Meat During the Steaming Process with GC-IMS and Stoichiometry." Journal of Food Quality 2024 (2024): 1. https://doi.org/10.1155/2024/6663167.

MLA (9th ed.) Citation

He, Linlin, et al. "Analysis of VOCs in Lueyang Black Chicken Breast Meat During the Steaming Process with GC-IMS and Stoichiometry." Journal of Food Quality, vol. 2024, 2024, p. 1, https://doi.org/10.1155/2024/6663167.