Li, G.; Nie, H.; Huang, S.; Li, X.; Wu, S.; Tang, X.; Song, M.; Luo, Y.
Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System. Foods 2022, 11, 3869.
https://doi.org/10.3390/foods11233869
AMA Style
Li G, Nie H, Huang S, Li X, Wu S, Tang X, Song M, Luo Y.
Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System. Foods. 2022; 11(23):3869.
https://doi.org/10.3390/foods11233869
Chicago/Turabian Style
Li, Guanli, Hui Nie, Shuangquan Huang, Xiaochun Li, Shujie Wu, Xiaoxian Tang, Mubo Song, and Yanghe Luo.
2022. "Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System" Foods 11, no. 23: 3869.
https://doi.org/10.3390/foods11233869
APA Style
Li, G., Nie, H., Huang, S., Li, X., Wu, S., Tang, X., Song, M., & Luo, Y.
(2022). Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System. Foods, 11(23), 3869.
https://doi.org/10.3390/foods11233869
