Zhou, K.; Siroli, L.; Patrignani, F.; Sun, Y.; Lanciotti, R.; Xu, Z.
Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce. Molecules 2019, 24, 1474.
https://doi.org/10.3390/molecules24081474
AMA Style
Zhou K, Siroli L, Patrignani F, Sun Y, Lanciotti R, Xu Z.
Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce. Molecules. 2019; 24(8):1474.
https://doi.org/10.3390/molecules24081474
Chicago/Turabian Style
Zhou, Kai, Lorenzo Siroli, Francesca Patrignani, Yuanming Sun, Rosalba Lanciotti, and Zhenlin Xu.
2019. "Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce" Molecules 24, no. 8: 1474.
https://doi.org/10.3390/molecules24081474
APA Style
Zhou, K., Siroli, L., Patrignani, F., Sun, Y., Lanciotti, R., & Xu, Z.
(2019). Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce. Molecules, 24(8), 1474.
https://doi.org/10.3390/molecules24081474