APA (7th ed.) Citation

H, L., SG, G., MZ, S., MQ, Y., HY, C., KX, Z., . . . ZJ, L. (2026). Effect of roasting on the chemical profiles of white and black sesame seeds during accelerated storage. Food chemistry, 505, 147881. https://doi.org/10.1016/j.foodchem.2026.147881

Chicago Style (17th ed.) Citation

H, Liu, et al. "Effect of Roasting on the Chemical Profiles of White and Black Sesame Seeds During Accelerated Storage." Food Chemistry 505 (2026): 147881. https://doi.org/10.1016/j.foodchem.2026.147881.

MLA (9th ed.) Citation

H, Liu, et al. "Effect of Roasting on the Chemical Profiles of White and Black Sesame Seeds During Accelerated Storage." Food Chemistry, vol. 505, 2026, p. 147881, https://doi.org/10.1016/j.foodchem.2026.147881.