Yuan, H.; Wu, H.; Qiao, M.; Tang, W.; Dong, P.; Deng, J.
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy. Molecules 2024, 29, 1542.
https://doi.org/10.3390/molecules29071542
AMA Style
Yuan H, Wu H, Qiao M, Tang W, Dong P, Deng J.
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy. Molecules. 2024; 29(7):1542.
https://doi.org/10.3390/molecules29071542
Chicago/Turabian Style
Yuan, Haibin, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, and Jing Deng.
2024. "Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy" Molecules 29, no. 7: 1542.
https://doi.org/10.3390/molecules29071542
APA Style
Yuan, H., Wu, H., Qiao, M., Tang, W., Dong, P., & Deng, J.
(2024). Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy. Molecules, 29(7), 1542.
https://doi.org/10.3390/molecules29071542