Wang, C.; Zhang, Z.; Zhang, X.; Tian, X.; Chen, K.; Zeng, X.
Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 2022, 11, 2921.
https://doi.org/10.3390/foods11182921
AMA Style
Wang C, Zhang Z, Zhang X, Tian X, Chen K, Zeng X.
Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods. 2022; 11(18):2921.
https://doi.org/10.3390/foods11182921
Chicago/Turabian Style
Wang, Cong, Zhiming Zhang, Xiayin Zhang, Xinyi Tian, Kai Chen, and Xiaoxiong Zeng.
2022. "Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures" Foods 11, no. 18: 2921.
https://doi.org/10.3390/foods11182921
APA Style
Wang, C., Zhang, Z., Zhang, X., Tian, X., Chen, K., & Zeng, X.
(2022). Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods, 11(18), 2921.
https://doi.org/10.3390/foods11182921