Huang, X.; Zhao, H.; Guo, R.; Du, F.; Dong, X.; Qin, L.
The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption. Foods 2023, 12, 2127.
https://doi.org/10.3390/foods12112127
AMA Style
Huang X, Zhao H, Guo R, Du F, Dong X, Qin L.
The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption. Foods. 2023; 12(11):2127.
https://doi.org/10.3390/foods12112127
Chicago/Turabian Style
Huang, Xuhui, Huilin Zhao, Renrong Guo, Fei Du, Xiuping Dong, and Lei Qin.
2023. "The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption" Foods 12, no. 11: 2127.
https://doi.org/10.3390/foods12112127
APA Style
Huang, X., Zhao, H., Guo, R., Du, F., Dong, X., & Qin, L.
(2023). The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption. Foods, 12(11), 2127.
https://doi.org/10.3390/foods12112127