APA引用形式

Cui, Z., Yan, H., Manoli, T., Mo, H., Li, H., & Zhang, H. (2020). Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry. Food Sci Nutr.

シカゴスタイル引用形

Cui, Zhenkun, Han Yan, Tatiana Manoli, Haizhen Mo, Hongbo Li, , Hao Zhang. "Changes in the Volatile Components of Squid (illex Argentinus) for Different Cooking Methods Via Headspace–gas Chromatography–ion Mobility Spectrometry." Food Sci Nutr 2020.

MLA引用形式

Cui, Zhenkun, et al. "Changes in the Volatile Components of Squid (illex Argentinus) for Different Cooking Methods Via Headspace–gas Chromatography–ion Mobility Spectrometry." Food Sci Nutr 2020.