Preparation, structural analysis of alcohol aroma compounds/β-cyclodextrin inclusion complexes and the application in strawberry preservation.

MLA

Kou, Xingran, et al. “Preparation, Structural Analysis of Alcohol Aroma Compounds/β-Cyclodextrin Inclusion Complexes and the Application in Strawberry Preservation.” Food Chemistry, vol. 457, Nov. 2024, p. 140160. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140160.

APA

Kou, X., Gao, N., Xu, X., Zhu, J., Ke, Q., & Meng, Q. (2024). Preparation, structural analysis of alcohol aroma compounds/β-cyclodextrin inclusion complexes and the application in strawberry preservation. Food Chemistry, 457, 140160. https://doi.org/10.1016/j.foodchem.2024.140160

Chicago

Kou, Xingran, Nan Gao, Xiwei Xu, Jiamin Zhu, Qinfei Ke, and Qingran Meng. 2024. “Preparation, Structural Analysis of Alcohol Aroma Compounds/β-Cyclodextrin Inclusion Complexes and the Application in Strawberry Preservation.” Food Chemistry 457 (November): 140160. doi:10.1016/j.foodchem.2024.140160.