Ge, Y.; Li, K.; Xie, C.; Xu, Y.; Shi, C.; Hang, F.; Doherty, W.O.S.
Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods 2021, 10, 1561.
https://doi.org/10.3390/foods10071561
AMA Style
Ge Y, Li K, Xie C, Xu Y, Shi C, Hang F, Doherty WOS.
Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods. 2021; 10(7):1561.
https://doi.org/10.3390/foods10071561
Chicago/Turabian Style
Ge, Yanjing, Kai Li, Caifeng Xie, Yongshi Xu, Changrong Shi, Fangxue Hang, and William O. S. Doherty.
2021. "Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar" Foods 10, no. 7: 1561.
https://doi.org/10.3390/foods10071561
APA Style
Ge, Y., Li, K., Xie, C., Xu, Y., Shi, C., Hang, F., & Doherty, W. O. S.
(2021). Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods, 10(7), 1561.
https://doi.org/10.3390/foods10071561