Zhang, Y.; Zhang, Z.-H.; He, R.; Xu, R.; Zhang, L.; Gao, X.
Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods 2022, 11, 2190.
https://doi.org/10.3390/foods11152190
AMA Style
Zhang Y, Zhang Z-H, He R, Xu R, Zhang L, Gao X.
Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods. 2022; 11(15):2190.
https://doi.org/10.3390/foods11152190
Chicago/Turabian Style
Zhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, and Xianli Gao.
2022. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism" Foods 11, no. 15: 2190.
https://doi.org/10.3390/foods11152190
APA Style
Zhang, Y., Zhang, Z.-H., He, R., Xu, R., Zhang, L., & Gao, X.
(2022). Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods, 11(15), 2190.
https://doi.org/10.3390/foods11152190