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APA Citation
He, Q., Huang, S., Wu, Y., Zhang, W., Wang, F., Cao, J., Sheng, Q., Liang, Z., Liu, L., & Ou, W. (2018). comparative study on the composition of free amino acids and derivatives in the two botanical origins of an edible Chinese herb "Xiebai", i.e., Allium chinense G. Don and Allium macrostemon Bunge species. Food research international, 106, 446–457. http://access.bl.uk/ark:/81055/vdc_100059593557.0x000015