Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis.

MLA

Miao, Xiaoqing, et al. “Volatile Flavor Profiles of Douchis from Different Origins and Varieties Based on GC-IMS and GC-O-QTOF/MS Analysis.” Food Chemistry, vol. 460, Dec. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140717.

APA

Miao, X., Zhang, R., Jiang, S., Song, Z., Du, M., & Liu, A. (2024). Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis. Food Chemistry, 460, N.PAG. https://doi.org/10.1016/j.foodchem.2024.140717

Chicago

Miao, Xiaoqing, Rui Zhang, Shan Jiang, Zhiyuan Song, Ming Du, and Aidong Liu. 2024. “Volatile Flavor Profiles of Douchis from Different Origins and Varieties Based on GC-IMS and GC-O-QTOF/MS Analysis.” Food Chemistry 460 (December): N.PAG. doi:10.1016/j.foodchem.2024.140717.