Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties.

MLA

Chen, Wenqing, et al. “Evolution of Volatile Compounds of Baked Dried Tofu during Catalytic Infrared Baking Process and Their Correlation with Relevant Physicochemical Properties.” Journal of the Science of Food & Agriculture, vol. 104, no. 11, Aug. 2024, pp. 6449–60. EBSCOhost, https://doi.org/10.1002/jsfa.13469.

APA

Chen, W., Ma, H., Jiang, Q., & Shen, C. (2024). Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties. Journal of the Science of Food & Agriculture, 104(11), 6449–6460. https://doi.org/10.1002/jsfa.13469

Chicago

Chen, Wenqing, Haile Ma, Qunhui Jiang, and Chen Shen. 2024. “Evolution of Volatile Compounds of Baked Dried Tofu during Catalytic Infrared Baking Process and Their Correlation with Relevant Physicochemical Properties.” Journal of the Science of Food & Agriculture 104 (11): 6449–60. doi:10.1002/jsfa.13469.