New Findings Reported from Guangxi University of Science and Technology Describe Advances in Food Engineering (An Energy Dispersive X-ray Fluorescence Spectrometry Approach for the Identification of Geographical Origin of Wheat Flour)

MLA

“New Findings Reported from Guangxi University of Science and Technology Describe Advances in Food Engineering (An Energy Dispersive X-Ray Fluorescence Spectrometry Approach for the Identification of Geographical Origin of Wheat Flour).” Food Weekly News, 10 Mar. 2022, p. 254. 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=edsggo&AN=edsgcl.695878473&authtype=sso&custid=ns315887.

APA

New Findings Reported from Guangxi University of Science and Technology Describe Advances in Food Engineering (An Energy Dispersive X-ray Fluorescence Spectrometry Approach for the Identification of Geographical Origin of Wheat Flour). (2022, March 10). Food Weekly News, 254.

Chicago

Food Weekly News. 2022. “New Findings Reported from Guangxi University of Science and Technology Describe Advances in Food Engineering (An Energy Dispersive X-Ray Fluorescence Spectrometry Approach for the Identification of Geographical Origin of Wheat Flour),” March 10. 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=edsggo&AN=edsgcl.695878473&authtype=sso&custid=ns315887.