Chen, Y.; Wang, P.; He, W.; Tian, H.; Geng, J.; Zhang, R.; Zhan, P.
Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment. Foods 2025, 14, 1811.
https://doi.org/10.3390/foods14101811
AMA Style
Chen Y, Wang P, He W, Tian H, Geng J, Zhang R, Zhan P.
Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment. Foods. 2025; 14(10):1811.
https://doi.org/10.3390/foods14101811
Chicago/Turabian Style
Chen, Yixiu, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang, and Ping Zhan.
2025. "Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment" Foods 14, no. 10: 1811.
https://doi.org/10.3390/foods14101811
APA Style
Chen, Y., Wang, P., He, W., Tian, H., Geng, J., Zhang, R., & Zhan, P.
(2025). Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment. Foods, 14(10), 1811.
https://doi.org/10.3390/foods14101811
