Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction.

MLA

Liu, Qing-Ru, et al. “Influence on the Volatilization of Ethyl Esters: Nonnegligible Role of Long-Chain Fatty Acids on Baijiu Flavor via Intermolecular Interaction.” Food Chemistry, vol. 436, Mar. 2024, p. 137731. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137731.

APA

Liu, Q.-R., Lin, X.-L., Lu, Z.-M., Chai, L.-J., Wang, S.-T., Shi, J.-S., Zhang, S.-Y., Shen, C.-H., Zhang, X.-J., & Xu, Z.-H. (2024). Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction. Food Chemistry, 436, 137731. https://doi.org/10.1016/j.foodchem.2023.137731

Chicago

Liu, Qing-Ru, Xian-Li Lin, Zhen-Ming Lu, Li-Juan Chai, Song-Tao Wang, Jin-Song Shi, Su-Yi Zhang, Cai-Hong Shen, Xiao-Juan Zhang, and Zheng-Hong Xu. 2024. “Influence on the Volatilization of Ethyl Esters: Nonnegligible Role of Long-Chain Fatty Acids on Baijiu Flavor via Intermolecular Interaction.” Food Chemistry 436 (March): 137731. doi:10.1016/j.foodchem.2023.137731.