Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor

MLA

Jian-Gang Yang. “Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor.” International Journal of Food Processing Technology, vol. 3, July 2016. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........bc473d4fa1e739406e4c1b561d3cfde0&authtype=sso&custid=ns315887.

APA

Jian-Gang Yang. (2016). Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor. International Journal of Food Processing Technology, 3.

Chicago

Jian-Gang Yang. 2016. “Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor.” International Journal of Food Processing Technology 3 (July). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........bc473d4fa1e739406e4c1b561d3cfde0&authtype=sso&custid=ns315887.