Yuan, H.;                     Wu, H.;                     Qiao, M.;                     Tang, W.;                     Dong, P.;                     Deng, J.    
        Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy. Molecules 2024, 29, 1542.
    https://doi.org/10.3390/molecules29071542
    AMA Style
    
                                Yuan H,                                 Wu H,                                 Qiao M,                                 Tang W,                                 Dong P,                                 Deng J.        
                Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy. Molecules. 2024; 29(7):1542.
        https://doi.org/10.3390/molecules29071542
    
    Chicago/Turabian Style
    
                                Yuan, Haibin,                                 Huachang Wu,                                 Mingfeng Qiao,                                 Wanting Tang,                                 Ping Dong,                                 and Jing Deng.        
                2024. "Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy" Molecules 29, no. 7: 1542.
        https://doi.org/10.3390/molecules29071542
    
    APA Style
    
                                Yuan, H.,                                 Wu, H.,                                 Qiao, M.,                                 Tang, W.,                                 Dong, P.,                                 & Deng, J.        
        
        (2024). Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy. Molecules, 29(7), 1542.
        https://doi.org/10.3390/molecules29071542