Hu, H.; Shi, A.; Liu, H.; Liu, L.; Fauconnier, M.L.; Wang, Q.
Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts. Foods 2021, 10, 3036.
https://doi.org/10.3390/foods10123036
AMA Style
Hu H, Shi A, Liu H, Liu L, Fauconnier ML, Wang Q.
Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts. Foods. 2021; 10(12):3036.
https://doi.org/10.3390/foods10123036
Chicago/Turabian Style
Hu, Hui, Aimin Shi, Hongzhi Liu, Li Liu, Marie Laure Fauconnier, and Qiang Wang.
2021. "Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts" Foods 10, no. 12: 3036.
https://doi.org/10.3390/foods10123036
APA Style
Hu, H., Shi, A., Liu, H., Liu, L., Fauconnier, M. L., & Wang, Q.
(2021). Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts. Foods, 10(12), 3036.
https://doi.org/10.3390/foods10123036