Zhang, J.; Abudureheman, B.; Guo, M.; Chen, L.; Li, Q.; Lv, Z.; Long, T.; Zhu, S.; Pan, H.; Ye, X.
Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). Foods 2025, 14, 3172.
https://doi.org/10.3390/foods14183172
AMA Style
Zhang J, Abudureheman B, Guo M, Chen L, Li Q, Lv Z, Long T, Zhu S, Pan H, Ye X.
Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). Foods. 2025; 14(18):3172.
https://doi.org/10.3390/foods14183172
Chicago/Turabian Style
Zhang, Jianlin, Buhailiqiemu Abudureheman, Minqiang Guo, Lin Chen, Qian Li, Zhuanzhuan Lv, Tiantian Long, Shuai Zhu, Haibo Pan, and Xingqian Ye.
2025. "Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS)" Foods 14, no. 18: 3172.
https://doi.org/10.3390/foods14183172
APA Style
Zhang, J., Abudureheman, B., Guo, M., Chen, L., Li, Q., Lv, Z., Long, T., Zhu, S., Pan, H., & Ye, X.
(2025). Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). Foods, 14(18), 3172.
https://doi.org/10.3390/foods14183172
