Wang, Y.; Wu, D.; Wu, Y.; Tong, X.; Qin, Y.; Wang, L.
Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS. Foods 2023, 12, 2656.
https://doi.org/10.3390/foods12142656
AMA Style
Wang Y, Wu D, Wu Y, Tong X, Qin Y, Wang L.
Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS. Foods. 2023; 12(14):2656.
https://doi.org/10.3390/foods12142656
Chicago/Turabian Style
Wang, Yanbin, Dan Wu, Yingqi Wu, Xiaoqing Tong, Yuchuan Qin, and Liling Wang.
2023. "Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS" Foods 12, no. 14: 2656.
https://doi.org/10.3390/foods12142656
APA Style
Wang, Y., Wu, D., Wu, Y., Tong, X., Qin, Y., & Wang, L.
(2023). Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS. Foods, 12(14), 2656.
https://doi.org/10.3390/foods12142656