Cite
Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination.
MLA
Zhou, Qi, et al. “Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 78, no. 7, July 2013, pp. C961–70. EBSCOhost, https://doi.org/10.1111/1750-3841.12161.
APA
Zhou, Q., Yang, M., Huang, F., Zheng, C., & Deng, Q. (2013). Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination. Journal of Food Science (John Wiley & Sons, Inc.), 78(7), C961–C970. https://doi.org/10.1111/1750-3841.12161
Chicago
Zhou, Qi, Mei Yang, Fenghong Huang, Chang Zheng, and Qianchun Deng. 2013. “Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination.” Journal of Food Science (John Wiley & Sons, Inc.) 78 (7): C961–70. doi:10.1111/1750-3841.12161.