Li, H.; Zhang, X.; Gao, X.; Shi, X.; Chen, S.; Xu, Y.; Tang, K.
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods 2023, 12, 1238.
https://doi.org/10.3390/foods12061238
AMA Style
Li H, Zhang X, Gao X, Shi X, Chen S, Xu Y, Tang K.
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods. 2023; 12(6):1238.
https://doi.org/10.3390/foods12061238
Chicago/Turabian Style
Li, Huanhuan, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, and Ke Tang.
2023. "Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu" Foods 12, no. 6: 1238.
https://doi.org/10.3390/foods12061238
APA Style
Li, H., Zhang, X., Gao, X., Shi, X., Chen, S., Xu, Y., & Tang, K.
(2023). Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods, 12(6), 1238.
https://doi.org/10.3390/foods12061238