Luo, M.; Cui, D.; Li, J.; Zhou, P.; Duan, C.; Lan, Y.; Wu, G.
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring. Foods 2023, 12, 4266.
https://doi.org/10.3390/foods12234266
AMA Style
Luo M, Cui D, Li J, Zhou P, Duan C, Lan Y, Wu G.
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring. Foods. 2023; 12(23):4266.
https://doi.org/10.3390/foods12234266
Chicago/Turabian Style
Luo, Min, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, and Guangfeng Wu.
2023. "Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring" Foods 12, no. 23: 4266.
https://doi.org/10.3390/foods12234266
APA Style
Luo, M., Cui, D., Li, J., Zhou, P., Duan, C., Lan, Y., & Wu, G.
(2023). Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring. Foods, 12(23), 4266.
https://doi.org/10.3390/foods12234266