APA

Yan S., Sun M., Zhao L., Wang K., Fang X., Wu L. & Xue X. (20191202). Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality. : Journal of agricultural and food chemistry.

Chicago

Yan Sha, Sun Minghui, Zhao Lingling, Wang Kai, Fang Xiaoming, Wu Liming and Xue Xiaofeng. 20191202. Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality. : Journal of agricultural and food chemistry.

Harvard

Yan S., Sun M., Zhao L., Wang K., Fang X., Wu L. and Xue X. (20191202). Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality. : Journal of agricultural and food chemistry.

MLA

Yan Sha, Sun Minghui, Zhao Lingling, Wang Kai, Fang Xiaoming, Wu Liming and Xue Xiaofeng. Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality. : Journal of agricultural and food chemistry. 20191202.