Cao, W.; Shu, N.; Wen, J.; Yang, Y.; Jin, Y.; Lu, W.
Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis. Foods 2022, 11, 2767.
https://doi.org/10.3390/foods11182767
AMA Style
Cao W, Shu N, Wen J, Yang Y, Jin Y, Lu W.
Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis. Foods. 2022; 11(18):2767.
https://doi.org/10.3390/foods11182767
Chicago/Turabian Style
Cao, Weiyu, Nan Shu, Jinli Wen, Yiming Yang, Yuning Jin, and Wenpeng Lu.
2022. "Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis" Foods 11, no. 18: 2767.
https://doi.org/10.3390/foods11182767
APA Style
Cao, W., Shu, N., Wen, J., Yang, Y., Jin, Y., & Lu, W.
(2022). Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis. Foods, 11(18), 2767.
https://doi.org/10.3390/foods11182767