Gou, Y.; Ma, X.; Niu, X.; Ren, X.; Muhatai, G.; Xu, Q.
Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis. Foods 2023, 12, 2223.
https://doi.org/10.3390/foods12112223
AMA Style
Gou Y, Ma X, Niu X, Ren X, Muhatai G, Xu Q.
Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis. Foods. 2023; 12(11):2223.
https://doi.org/10.3390/foods12112223
Chicago/Turabian Style
Gou, Yongzhen, Xinmiao Ma, Xiyue Niu, Xiaopu Ren, Geminguli Muhatai, and Qian Xu.
2023. "Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis" Foods 12, no. 11: 2223.
https://doi.org/10.3390/foods12112223
APA Style
Gou, Y., Ma, X., Niu, X., Ren, X., Muhatai, G., & Xu, Q.
(2023). Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis. Foods, 12(11), 2223.
https://doi.org/10.3390/foods12112223
