Wang, X.; Guo, W.; Sun, B.; Li, H.; Zheng, F.; Li, J.; Meng, N.
Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods 2022, 11, 2598.
https://doi.org/10.3390/foods11172598
AMA Style
Wang X, Guo W, Sun B, Li H, Zheng F, Li J, Meng N.
Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods. 2022; 11(17):2598.
https://doi.org/10.3390/foods11172598
Chicago/Turabian Style
Wang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, and Nan Meng.
2022. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach" Foods 11, no. 17: 2598.
https://doi.org/10.3390/foods11172598
APA Style
Wang, X., Guo, W., Sun, B., Li, H., Zheng, F., Li, J., & Meng, N.
(2022). Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods, 11(17), 2598.
https://doi.org/10.3390/foods11172598