WANG, X., YU, Y., ZHENG, X., MA, H., LIU, S., WANG, W., . . . DUAN, S. Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWANG, Xue, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, and Shenglin DUAN. Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk During Storage. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWANG, Xue, et al. Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk During Storage. The editorial department of Science and Technology of Food Industry.