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Pu D, Zhang Y, Zhang H, Sun B, Ren F, Chen H, Tang Y. Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. Foods. 2020; 9(4):413. https://doi.org/10.3390/foods9040413

Pu, Dandan, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, and Yizhuang Tang. 2020. "Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments" Foods 9, no. 4: 413. https://doi.org/10.3390/foods9040413

Pu, D., Zhang, Y., Zhang, H., Sun, B., Ren, F., Chen, H., & Tang, Y. (2020). Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. Foods, 9(4), 413. https://doi.org/10.3390/foods9040413