Shi, T., Wu, G., Jin, Q., & Wang, X. (2021). Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC–MS fingerprints. Food chemistry, 352, 129422. https://doi.org/10.1016/j.foodchem.2021.129422
Citace podle Chicago (17th ed.)Shi, Ting, Gangcheng Wu, Qingzhe Jin, a Xingguo Wang. "Detection of Camellia Oil Adulteration Using Chemometrics Based on Fatty Acids GC Fingerprints and Phytosterols GC–MS Fingerprints." Food Chemistry 352 (2021): 129422. https://doi.org/10.1016/j.foodchem.2021.129422.
Citace podle MLA (9th ed.)Shi, Ting, et al. "Detection of Camellia Oil Adulteration Using Chemometrics Based on Fatty Acids GC Fingerprints and Phytosterols GC–MS Fingerprints." Food Chemistry, vol. 352, 2021, p. 129422, https://doi.org/10.1016/j.foodchem.2021.129422.