Li, S.; Tian, Y.; Sun, M.; Liu, J.; Bai, Y.; Liu, X.; Guo, Y.
Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. Foods 2022, 11, 2106.
https://doi.org/10.3390/foods11142106
AMA Style
Li S, Tian Y, Sun M, Liu J, Bai Y, Liu X, Guo Y.
Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. Foods. 2022; 11(14):2106.
https://doi.org/10.3390/foods11142106
Chicago/Turabian Style
Li, Shubo, Yufeng Tian, Minghao Sun, Jiaojiao Liu, Yunxia Bai, Xiaoling Liu, and Yuan Guo.
2022. "Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments" Foods 11, no. 14: 2106.
https://doi.org/10.3390/foods11142106
APA Style
Li, S., Tian, Y., Sun, M., Liu, J., Bai, Y., Liu, X., & Guo, Y.
(2022). Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. Foods, 11(14), 2106.
https://doi.org/10.3390/foods11142106
