Cite
Revealing the formation mechanisms of key flavors in fermented broad bean paste.
MLA
Xiang, Yue, et al. “Revealing the Formation Mechanisms of Key Flavors in Fermented Broad Bean Paste.” Food Research International, vol. 177, Feb. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodres.2023.113880.
APA
Xiang, Y., Zhou, B., Jiang, C., Tang, Z., Liu, P., Ding, W., Lin, H., & Tang, J. (2024). Revealing the formation mechanisms of key flavors in fermented broad bean paste. Food Research International, 177, N.PAG. https://doi.org/10.1016/j.foodres.2023.113880
Chicago
Xiang, Yue, Binbin Zhou, Chunyan Jiang, Zhirui Tang, Ping Liu, Wenwu Ding, Hongbin Lin, and Jie Tang. 2024. “Revealing the Formation Mechanisms of Key Flavors in Fermented Broad Bean Paste.” Food Research International 177 (February): N.PAG. doi:10.1016/j.foodres.2023.113880.