Li, H.; Guan, H.; Zhang, X.; Xing, S.; Liu, W.; Kim, I.-C.; Gong, H.
The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules 2023, 28, 6539.
https://doi.org/10.3390/molecules28186539
AMA Style
Li H, Guan H, Zhang X, Xing S, Liu W, Kim I-C, Gong H.
The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules. 2023; 28(18):6539.
https://doi.org/10.3390/molecules28186539
Chicago/Turabian Style
Li, Huamin, Hui Guan, Xiru Zhang, Shaohua Xing, Wenli Liu, In-Cheol Kim, and Hansheng Gong.
2023. "The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage" Molecules 28, no. 18: 6539.
https://doi.org/10.3390/molecules28186539
APA Style
Li, H., Guan, H., Zhang, X., Xing, S., Liu, W., Kim, I.-C., & Gong, H.
(2023). The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules, 28(18), 6539.
https://doi.org/10.3390/molecules28186539