Yang, B.; Wang, H.; Cao, Z.; Yan, J.; Dong, Z.; Ren, F.; Zhang, W.; Chen, L.
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study. Foods 2025, 14, 1178.
https://doi.org/10.3390/foods14071178
AMA Style
Yang B, Wang H, Cao Z, Yan J, Dong Z, Ren F, Zhang W, Chen L.
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study. Foods. 2025; 14(7):1178.
https://doi.org/10.3390/foods14071178
Chicago/Turabian Style
Yang, Bing, Heng Wang, Zhenxia Cao, Jing Yan, Zijie Dong, Fazheng Ren, Wanli Zhang, and Lishui Chen.
2025. "The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study" Foods 14, no. 7: 1178.
https://doi.org/10.3390/foods14071178
APA Style
Yang, B., Wang, H., Cao, Z., Yan, J., Dong, Z., Ren, F., Zhang, W., & Chen, L.
(2025). The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study. Foods, 14(7), 1178.
https://doi.org/10.3390/foods14071178