Cite
Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms.
MLA
Li, Xiao, et al. “Nonvolatile Taste Components, Nutritional Values, Bioactive Compounds and Antioxidant Activities of Three Wild Chanterelle Mushrooms.” International Journal of Food Science & Technology, vol. 53, no. 8, Aug. 2018, pp. 1855–64. EBSCOhost, https://doi.org/10.1111/ijfs.13769.
APA
Li, X., Guo, Y., Zhuang, Y., Qin, Y., & Sun, L. (2018). Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms. International Journal of Food Science & Technology, 53(8), 1855–1864. https://doi.org/10.1111/ijfs.13769
Chicago
Li, Xiao, Yan Guo, Yongliang Zhuang, Yuyue Qin, and Liping Sun. 2018. “Nonvolatile Taste Components, Nutritional Values, Bioactive Compounds and Antioxidant Activities of Three Wild Chanterelle Mushrooms.” International Journal of Food Science & Technology 53 (8): 1855–64. doi:10.1111/ijfs.13769.