APA (7th ed.) Citation

Cheng, J., Sun, D., & Pu, H. (2016). Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen–thawed fish muscle. Food chemistry, 197(Pt A), 855-863. https://doi.org/10.1016/j.foodchem.2015.11.019

Chicago Style (17th ed.) Citation

Cheng, Jun-Hu, Da-Wen Sun, and Hongbin Pu. "Combining the Genetic Algorithm and Successive Projection Algorithm for the Selection of Feature Wavelengths to Evaluate Exudative Characteristics in Frozen–thawed Fish Muscle." Food Chemistry 197, no. Pt A (2016): 855-863. https://doi.org/10.1016/j.foodchem.2015.11.019.

MLA (9th ed.) Citation

Cheng, Jun-Hu, et al. "Combining the Genetic Algorithm and Successive Projection Algorithm for the Selection of Feature Wavelengths to Evaluate Exudative Characteristics in Frozen–thawed Fish Muscle." Food Chemistry, vol. 197, no. Pt A, 2016, pp. 855-863, https://doi.org/10.1016/j.foodchem.2015.11.019.