Cite
Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared Spectroscopy.
MLA
Xu, Lu, et al. “Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared Spectroscopy.” Journal of Analytical Methods in Chemistry, vol. 2015, June 2015, pp. 1–7. EBSCOhost, https://doi.org/10.1155/2015/345352.
APA
Xu, L., Fu, H.-Y., Cai, C.-B., & She, Y.-B. (2015). Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared Spectroscopy. Journal of Analytical Methods in Chemistry, 2015, 1–7. https://doi.org/10.1155/2015/345352
Chicago
Xu, Lu, Hai-Yan Fu, Chen-Bo Cai, and Yuan-Bin She. 2015. “Quality Degradation of Chinese White Lotus Seeds Caused by Dampening during Processing and Storage: Rapid and Nondestructive Discrimination Using Near-Infrared Spectroscopy.” Journal of Analytical Methods in Chemistry 2015 (June): 1–7. doi:10.1155/2015/345352.