APA (7th ed.) Citation

Wu, X., Yan, H., Cao, Y., & Yuan, Y. Prediction acrylamide contents in fried dough twist based on the application of artificial neural network. Elsevier.

Chicago Style (17th ed.) Citation

Wu, Xinyu, Haiyang Yan, Yue Cao, and Yuan Yuan. Prediction Acrylamide Contents in Fried Dough Twist Based on the Application of Artificial Neural Network. Elsevier.

MLA (9th ed.) Citation

Wu, Xinyu, et al. Prediction Acrylamide Contents in Fried Dough Twist Based on the Application of Artificial Neural Network. Elsevier.