APA (7th ed.) Citation

LIU, Y., ZHANG, T., DING, Z., FENG, W., WANG, Y., & XIA, N. (2025). Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

LIU, Yanquan, Tian ZHANG, Zhenzhen DING, Wenhan FENG, Yueli WANG, and Na XIA. Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms. The editorial department of Science and Technology of Food Industry, 2025.

MLA (9th ed.) Citation

LIU, Yanquan, et al. Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms. The editorial department of Science and Technology of Food Industry, 2025.