APA (7th ed.) Citation

Wei, J., Wang, L., Ma, X., Xu, Z., & Wang, Z. (2024, September). Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton. Foods.

Chicago Style (17th ed.) Citation

Wei, Jian, Li Wang, Xin Ma, Zequan Xu, and Zirong Wang. "Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton." Foods Sep. 2024.

MLA (9th ed.) Citation

Wei, Jian, et al. "Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton." Foods, Sep. 2024.