Zhou, B.; Liu, X.; Lan, Q.; Wan, F.; Yang, Z.; Nie, X.; Cai, Z.; Hu, B.; Tang, J.; Zhu, C.;
et al. Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance. Foods 2024, 13, 1729.
https://doi.org/10.3390/foods13111729
AMA Style
Zhou B, Liu X, Lan Q, Wan F, Yang Z, Nie X, Cai Z, Hu B, Tang J, Zhu C,
et al. Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance. Foods. 2024; 13(11):1729.
https://doi.org/10.3390/foods13111729
Chicago/Turabian Style
Zhou, Bingde, Xiaochen Liu, Qiuyu Lan, Fang Wan, Zhibo Yang, Xin Nie, Zijian Cai, Bin Hu, Junni Tang, Chenglin Zhu,
and et al. 2024. "Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance" Foods 13, no. 11: 1729.
https://doi.org/10.3390/foods13111729
APA Style
Zhou, B., Liu, X., Lan, Q., Wan, F., Yang, Z., Nie, X., Cai, Z., Hu, B., Tang, J., Zhu, C., & Laghi, L.
(2024). Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance. Foods, 13(11), 1729.
https://doi.org/10.3390/foods13111729