Cite
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis.
MLA
He, Yingxia, et al. “Unraveling the Chemosensory Characteristics of Strong-Aroma Type Baijiu from Different Regions Using Comprehensive Two-Dimensional Gas Chromatography–time-of-Flight Mass Spectrometry and Descriptive Sensory Analysis.” Food Chemistry, vol. 331, Nov. 2020, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.127335.
APA
He, Y., Liu, Z., Qian, M., Yu, X., Xu, Y., & Chen, S. (2020). Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis. Food Chemistry, 331, N.PAG. https://doi.org/10.1016/j.foodchem.2020.127335
Chicago
He, Yingxia, Zhipeng Liu, Michael Qian, Xiaowei Yu, Yan Xu, and Shuang Chen. 2020. “Unraveling the Chemosensory Characteristics of Strong-Aroma Type Baijiu from Different Regions Using Comprehensive Two-Dimensional Gas Chromatography–time-of-Flight Mass Spectrometry and Descriptive Sensory Analysis.” Food Chemistry 331 (November): N.PAG. doi:10.1016/j.foodchem.2020.127335.