Chen, D.; Qin, L.; Geng, Y.; Kong, Q.; Wang, S.; Lin, S.
The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA. Foods 2021, 10, 2991.
https://doi.org/10.3390/foods10122991
AMA Style
Chen D, Qin L, Geng Y, Kong Q, Wang S, Lin S.
The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA. Foods. 2021; 10(12):2991.
https://doi.org/10.3390/foods10122991
Chicago/Turabian Style
Chen, Dong, Lei Qin, Yue Geng, Qinglong Kong, Silu Wang, and Songyi Lin.
2021. "The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA" Foods 10, no. 12: 2991.
https://doi.org/10.3390/foods10122991
APA Style
Chen, D., Qin, L., Geng, Y., Kong, Q., Wang, S., & Lin, S.
(2021). The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA. Foods, 10(12), 2991.
https://doi.org/10.3390/foods10122991