Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation.

MLA

Zhao, Dongrui, et al. “Characterization of Key Aroma Compounds in Gujinggong Chinese Baijiu by Gas Chromatography–olfactometry, Quantitative Measurements, and Sensory Evaluation.” Food Research International, vol. 105, Mar. 2018, pp. 616–27. EBSCOhost, https://doi.org/10.1016/j.foodres.2017.11.074.

APA

Zhao, D., Shi, D., Sun, J., Li, A., Sun, B., Zhao, M., Chen, F., Sun, X., Li, H., Huang, M., & Zheng, F. (2018). Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation. Food Research International, 105, 616–627. https://doi.org/10.1016/j.foodres.2017.11.074

Chicago

Zhao, Dongrui, Dongmei Shi, Jinyuan Sun, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, et al. 2018. “Characterization of Key Aroma Compounds in Gujinggong Chinese Baijiu by Gas Chromatography–olfactometry, Quantitative Measurements, and Sensory Evaluation.” Food Research International 105 (March): 616–27. doi:10.1016/j.foodres.2017.11.074.