Yu, M.; Wan, S.; Song, H.; Zhang, Y.; Wang, C.; Wang, H.; Wang, H.
Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling. Molecules 2021, 26, 5727.
https://doi.org/10.3390/molecules26195727
AMA Style
Yu M, Wan S, Song H, Zhang Y, Wang C, Wang H, Wang H.
Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling. Molecules. 2021; 26(19):5727.
https://doi.org/10.3390/molecules26195727
Chicago/Turabian Style
Yu, Mingguang, Suyan Wan, Huanlu Song, Yu Zhang, Chuanming Wang, Hongqiang Wang, and Haowen Wang.
2021. "Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling" Molecules 26, no. 19: 5727.
https://doi.org/10.3390/molecules26195727
APA Style
Yu, M., Wan, S., Song, H., Zhang, Y., Wang, C., Wang, H., & Wang, H.
(2021). Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling. Molecules, 26(19), 5727.
https://doi.org/10.3390/molecules26195727