Yang, R.; Zhao, L.; Wang, W.; Du, Q.; Li, W.; Sun, T.; Huang, S.
Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis. Foods 2025, 14, 2084.
https://doi.org/10.3390/foods14122084
AMA Style
Yang R, Zhao L, Wang W, Du Q, Li W, Sun T, Huang S.
Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis. Foods. 2025; 14(12):2084.
https://doi.org/10.3390/foods14122084
Chicago/Turabian Style
Yang, Rui, Langhan Zhao, Wei Wang, Qingping Du, Wei Li, Tongle Sun, and Shihao Huang.
2025. "Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis" Foods 14, no. 12: 2084.
https://doi.org/10.3390/foods14122084
APA Style
Yang, R., Zhao, L., Wang, W., Du, Q., Li, W., Sun, T., & Huang, S.
(2025). Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis. Foods, 14(12), 2084.
https://doi.org/10.3390/foods14122084
