Wu, B.; Zhu, C.; Deng, J.; Dong, P.; Xiong, Y.; Wu, H.
Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue. Molecules 2023, 28, 5884.
https://doi.org/10.3390/molecules28155884
AMA Style
Wu B, Zhu C, Deng J, Dong P, Xiong Y, Wu H.
Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue. Molecules. 2023; 28(15):5884.
https://doi.org/10.3390/molecules28155884
Chicago/Turabian Style
Wu, Baozhu, Chenglin Zhu, Jing Deng, Ping Dong, Yiling Xiong, and Huachang Wu.
2023. "Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue" Molecules 28, no. 15: 5884.
https://doi.org/10.3390/molecules28155884
APA Style
Wu, B., Zhu, C., Deng, J., Dong, P., Xiong, Y., & Wu, H.
(2023). Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue. Molecules, 28(15), 5884.
https://doi.org/10.3390/molecules28155884