Qiao, M.; Xiong, H.; Cai, X.; Jiang, Y.; Zhao, X.; Miao, B.
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses. Foods 2024, 13, 340.
https://doi.org/10.3390/foods13020340
AMA Style
Qiao M, Xiong H, Cai X, Jiang Y, Zhao X, Miao B.
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses. Foods. 2024; 13(2):340.
https://doi.org/10.3390/foods13020340
Chicago/Turabian Style
Qiao, Mingfeng, Huan Xiong, Xuemei Cai, Yuqin Jiang, Xinxin Zhao, and Baohe Miao.
2024. "Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses" Foods 13, no. 2: 340.
https://doi.org/10.3390/foods13020340
APA Style
Qiao, M., Xiong, H., Cai, X., Jiang, Y., Zhao, X., & Miao, B.
(2024). Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses. Foods, 13(2), 340.
https://doi.org/10.3390/foods13020340