Suleman, R.; Hui, T.; Wang, Z.; Alarcon-Rojo, A.D.; Liu, H.; Zhang, D.
Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue. Separations 2022, 9, 71.
https://doi.org/10.3390/separations9030071
AMA Style
Suleman R, Hui T, Wang Z, Alarcon-Rojo AD, Liu H, Zhang D.
Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue. Separations. 2022; 9(3):71.
https://doi.org/10.3390/separations9030071
Chicago/Turabian Style
Suleman, Raheel, Teng Hui, Zhenyu Wang, Alma Delia Alarcon-Rojo, Huan Liu, and Dequan Zhang.
2022. "Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue" Separations 9, no. 3: 71.
https://doi.org/10.3390/separations9030071
APA Style
Suleman, R., Hui, T., Wang, Z., Alarcon-Rojo, A. D., Liu, H., & Zhang, D.
(2022). Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue. Separations, 9(3), 71.
https://doi.org/10.3390/separations9030071
