Cite
Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB).
MLA
Chen, Panpan, et al. “Sensory-Directed Decoding of Key Aroma Compounds from Jiugui-Series Baijiu, the Representative of Fuyu-Flavor-Type Baijiu (FFTB).” Journal of Food Composition & Analysis, vol. 114, Dec. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.jfca.2022.104799.
APA
Chen, P., Liu, Y., Wu, J., Yu, B., Zhao, H., Huang, M., & Zheng, F. (2022). Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB). Journal of Food Composition & Analysis, 114, N.PAG. https://doi.org/10.1016/j.jfca.2022.104799
Chicago
Chen, Panpan, Yue Liu, Jihong Wu, Bing Yu, Hu Zhao, Mingquan Huang, and Fuping Zheng. 2022. “Sensory-Directed Decoding of Key Aroma Compounds from Jiugui-Series Baijiu, the Representative of Fuyu-Flavor-Type Baijiu (FFTB).” Journal of Food Composition & Analysis 114 (December): N.PAG. doi:10.1016/j.jfca.2022.104799.