Wu, D.; Xia, Q.; Cheng, H.; Zhang, Q.; Wang, Y.; Ye, X.
Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry. Foods 2022, 11, 3471.
https://doi.org/10.3390/foods11213471
AMA Style
Wu D, Xia Q, Cheng H, Zhang Q, Wang Y, Ye X.
Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry. Foods. 2022; 11(21):3471.
https://doi.org/10.3390/foods11213471
Chicago/Turabian Style
Wu, Dan, Qile Xia, Huan Cheng, Qichun Zhang, Yanbin Wang, and Xingqian Ye.
2022. "Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry" Foods 11, no. 21: 3471.
https://doi.org/10.3390/foods11213471
APA Style
Wu, D., Xia, Q., Cheng, H., Zhang, Q., Wang, Y., & Ye, X.
(2022). Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry. Foods, 11(21), 3471.
https://doi.org/10.3390/foods11213471