Du, Q.; Yang, R.; Wang, W.; Li, W.; Sun, T.; Huang, S.; Han, X.; Ai, M.
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue. Foods 2025, 14, 2852.
https://doi.org/10.3390/foods14162852
AMA Style
Du Q, Yang R, Wang W, Li W, Sun T, Huang S, Han X, Ai M.
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue. Foods. 2025; 14(16):2852.
https://doi.org/10.3390/foods14162852
Chicago/Turabian Style
Du, Qingping, Rui Yang, Wei Wang, Wei Li, Tongle Sun, Shihao Huang, Xinyao Han, and Mingxun Ai.
2025. "Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue" Foods 14, no. 16: 2852.
https://doi.org/10.3390/foods14162852
APA Style
Du, Q., Yang, R., Wang, W., Li, W., Sun, T., Huang, S., Han, X., & Ai, M.
(2025). Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue. Foods, 14(16), 2852.
https://doi.org/10.3390/foods14162852
