Wang, S.; Chang, Y.; Liu, B.; Chen, H.; Sun, B.; Zhang, N.
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. Molecules 2021, 26, 3048.
https://doi.org/10.3390/molecules26103048
AMA Style
Wang S, Chang Y, Liu B, Chen H, Sun B, Zhang N.
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. Molecules. 2021; 26(10):3048.
https://doi.org/10.3390/molecules26103048
Chicago/Turabian Style
Wang, Shuqi, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, and Ning Zhang.
2021. "Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach" Molecules 26, no. 10: 3048.
https://doi.org/10.3390/molecules26103048
APA Style
Wang, S., Chang, Y., Liu, B., Chen, H., Sun, B., & Zhang, N.
(2021). Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. Molecules, 26(10), 3048.
https://doi.org/10.3390/molecules26103048