Zhang, Z.; Jiang, J.; Zang, M.; Zhang, K.; Li, D.; Li, X.
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering 2022, 9, 582.
https://doi.org/10.3390/bioengineering9100582
AMA Style
Zhang Z, Jiang J, Zang M, Zhang K, Li D, Li X.
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering. 2022; 9(10):582.
https://doi.org/10.3390/bioengineering9100582
Chicago/Turabian Style
Zhang, Zheqi, Jiaolong Jiang, Mingwu Zang, Kaihua Zhang, Dan Li, and Xiaoman Li.
2022. "Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue" Bioengineering 9, no. 10: 582.
https://doi.org/10.3390/bioengineering9100582
APA Style
Zhang, Z., Jiang, J., Zang, M., Zhang, K., Li, D., & Li, X.
(2022). Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering, 9(10), 582.
https://doi.org/10.3390/bioengineering9100582