Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu.

MLA

Li, Shuai, et al. “Machine Learning-Enhanced Flavoromics: Identifying Key Aroma Compounds and Predicting Sensory Quality in Sauce-Flavor Baijiu.” Food Chemistry, vol. 475, Feb. 2025, p. 143328. EBSCOhost, https://doi.org/10.1016/j.foodchem.2025.143328.

APA

Li, S., Han, Y., Wang, L., Zhang, Y., Wang, F., Ou, Y., Li, H., Yang, L., Qiu, S., & Lu, J. (2025). Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu. Food Chemistry, 475, 143328. https://doi.org/10.1016/j.foodchem.2025.143328

Chicago

Li, Shuai, Yueran Han, Li Wang, Ya Zhang, Fan Wang, Youming Ou, Haoying Li, Liang Yang, Shuyi Qiu, and Jun Lu. 2025. “Machine Learning-Enhanced Flavoromics: Identifying Key Aroma Compounds and Predicting Sensory Quality in Sauce-Flavor Baijiu.” Food Chemistry 475 (February): 143328. doi:10.1016/j.foodchem.2025.143328.