He, L.; Yang, H.; Lan, F.; Chen, R.; Jiang, P.; Jin, W.
Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting. Foods 2024, 13, 1885.
https://doi.org/10.3390/foods13121885
AMA Style
He L, Yang H, Lan F, Chen R, Jiang P, Jin W.
Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting. Foods. 2024; 13(12):1885.
https://doi.org/10.3390/foods13121885
Chicago/Turabian Style
He, Linlin, Hui Yang, Fei Lan, Rui Chen, Pengfei Jiang, and Wengang Jin.
2024. "Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting" Foods 13, no. 12: 1885.
https://doi.org/10.3390/foods13121885
APA Style
He, L., Yang, H., Lan, F., Chen, R., Jiang, P., & Jin, W.
(2024). Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting. Foods, 13(12), 1885.
https://doi.org/10.3390/foods13121885