APA (7th ed.) Citation

LX, S., XR, L., XM, Z., H, Z., & JQ, Y. (2025). Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages. Food chemistry, 471, 142768. https://doi.org/10.1016/j.foodchem.2025.142768

Chicago Style (17th ed.) Citation

LX, Sheng, Li XR, Zhu XM, Zhu H, and Yu JQ. "Determination of the Appropriate Extraction Method for Bound Aroma Compounds from Strawberry and Analysis of Aroma Substances in Strawberry Fruits of Different Varieties and Developmental Stages." Food Chemistry 471 (2025): 142768. https://doi.org/10.1016/j.foodchem.2025.142768.

MLA (9th ed.) Citation

LX, Sheng, et al. "Determination of the Appropriate Extraction Method for Bound Aroma Compounds from Strawberry and Analysis of Aroma Substances in Strawberry Fruits of Different Varieties and Developmental Stages." Food Chemistry, vol. 471, 2025, p. 142768, https://doi.org/10.1016/j.foodchem.2025.142768.