Chen, S.; Wang, Y.; Sun, X.; Han, Z.; Jiang, Q.; Gao, L.; Zhang, R.
Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar. Foods 2025, 14, 2905.
https://doi.org/10.3390/foods14162905
AMA Style
Chen S, Wang Y, Sun X, Han Z, Jiang Q, Gao L, Zhang R.
Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar. Foods. 2025; 14(16):2905.
https://doi.org/10.3390/foods14162905
Chicago/Turabian Style
Chen, Shangjing, Yuxiao Wang, Xin Sun, Zhizhen Han, Qiyong Jiang, Lin Gao, and Rentang Zhang.
2025. "Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar" Foods 14, no. 16: 2905.
https://doi.org/10.3390/foods14162905
APA Style
Chen, S., Wang, Y., Sun, X., Han, Z., Jiang, Q., Gao, L., & Zhang, R.
(2025). Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar. Foods, 14(16), 2905.
https://doi.org/10.3390/foods14162905