Li, M.; Zheng, K.; Li, L.; He, Y.
Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal. Foods 2025, 14, 1936.
https://doi.org/10.3390/foods14111936
AMA Style
Li M, Zheng K, Li L, He Y.
Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal. Foods. 2025; 14(11):1936.
https://doi.org/10.3390/foods14111936
Chicago/Turabian Style
Li, Minglong, Kaiyue Zheng, Ling Li, and Yuxin He.
2025. "Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal" Foods 14, no. 11: 1936.
https://doi.org/10.3390/foods14111936
APA Style
Li, M., Zheng, K., Li, L., & He, Y.
(2025). Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal. Foods, 14(11), 1936.
https://doi.org/10.3390/foods14111936