Zheng, Y.; Wang, Y.; Zhang, Q.; Liu, W.; Li, K.; Xia, M.; Jia, Z.; Zhang, C.
A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions. Molecules 2022, 27, 3369.
https://doi.org/10.3390/molecules27113369
AMA Style
Zheng Y, Wang Y, Zhang Q, Liu W, Li K, Xia M, Jia Z, Zhang C.
A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions. Molecules. 2022; 27(11):3369.
https://doi.org/10.3390/molecules27113369
Chicago/Turabian Style
Zheng, Yinghao, Yun Wang, Qing Zhang, Weihong Liu, Kai Li, Mengyu Xia, Zhe Jia, and Cun Zhang.
2022. "A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions" Molecules 27, no. 11: 3369.
https://doi.org/10.3390/molecules27113369
APA Style
Zheng, Y., Wang, Y., Zhang, Q., Liu, W., Li, K., Xia, M., Jia, Z., & Zhang, C.
(2022). A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions. Molecules, 27(11), 3369.
https://doi.org/10.3390/molecules27113369