Chen, S.; Wang, L.; Ni, D.; Lin, L.; Wang, H.; Xu, Y.
Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry. Molecules 2021, 26, 4796.
https://doi.org/10.3390/molecules26164796
AMA Style
Chen S, Wang L, Ni D, Lin L, Wang H, Xu Y.
Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry. Molecules. 2021; 26(16):4796.
https://doi.org/10.3390/molecules26164796
Chicago/Turabian Style
Chen, Shuang, Li Wang, Derang Ni, Lin Lin, Heyu Wang, and Yan Xu.
2021. "Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry" Molecules 26, no. 16: 4796.
https://doi.org/10.3390/molecules26164796
APA Style
Chen, S., Wang, L., Ni, D., Lin, L., Wang, H., & Xu, Y.
(2021). Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry. Molecules, 26(16), 4796.
https://doi.org/10.3390/molecules26164796
