Wu, S.; Bai, Y.; Xu, B.; Li, X.; Yao, Z.; Li, J.; Sun, Y.
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup. Foods 2025, 14, 949.
https://doi.org/10.3390/foods14060949
AMA Style
Wu S, Bai Y, Xu B, Li X, Yao Z, Li J, Sun Y.
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup. Foods. 2025; 14(6):949.
https://doi.org/10.3390/foods14060949
Chicago/Turabian Style
Wu, Shan, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, and Yun Sun.
2025. "The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup" Foods 14, no. 6: 949.
https://doi.org/10.3390/foods14060949
APA Style
Wu, S., Bai, Y., Xu, B., Li, X., Yao, Z., Li, J., & Sun, Y.
(2025). The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup. Foods, 14(6), 949.
https://doi.org/10.3390/foods14060949