Yu, Y.; Jia, C.; Wang, J.; Pi, F.; Dai, H.; Liu, X.
Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. Sensors 2023, 23, 8804.
https://doi.org/10.3390/s23218804
AMA Style
Yu Y, Jia C, Wang J, Pi F, Dai H, Liu X.
Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. Sensors. 2023; 23(21):8804.
https://doi.org/10.3390/s23218804
Chicago/Turabian Style
Yu, Yonghui, Chanchan Jia, Jiahua Wang, Fuwei Pi, Huang Dai, and Xiaodan Liu.
2023. "Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography" Sensors 23, no. 21: 8804.
https://doi.org/10.3390/s23218804
APA Style
Yu, Y., Jia, C., Wang, J., Pi, F., Dai, H., & Liu, X.
(2023). Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. Sensors, 23(21), 8804.
https://doi.org/10.3390/s23218804