Cite
MLA Citation
Mao Lin et al.. “Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography–Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds.” International journal of food properties, vol. 19, no. 3, 2016, pp. 508–520. http://access.bl.uk/ark:/81055/vdc_100028619433.0x000056