Wu, F.; Fan, S.; He, G.; Liang, S.; Xu, Y.; Tang, K.
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu. Foods 2024, 13, 681.
https://doi.org/10.3390/foods13050681
AMA Style
Wu F, Fan S, He G, Liang S, Xu Y, Tang K.
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu. Foods. 2024; 13(5):681.
https://doi.org/10.3390/foods13050681
Chicago/Turabian Style
Wu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, and Ke Tang.
2024. "Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu" Foods 13, no. 5: 681.
https://doi.org/10.3390/foods13050681
APA Style
Wu, F., Fan, S., He, G., Liang, S., Xu, Y., & Tang, K.
(2024). Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu. Foods, 13(5), 681.
https://doi.org/10.3390/foods13050681