Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing.

MLA

Pu, Dandan, et al. “Decoding of the Enhancement of Saltiness Perception by Aroma-Active Compounds during Hunan Larou (Smoke-Cured Bacon) Oral Processing.” Food Chemistry, vol. 463, Jan. 2025, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141029.

APA

Pu, D., Cao, B., Xu, Z., Zhang, L., Meng, R., Chen, J., Sun, B., & Zhang, Y. (2025). Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing. Food Chemistry, 463, N.PAG. https://doi.org/10.1016/j.foodchem.2024.141029

Chicago

Pu, Dandan, Boya Cao, Zikang Xu, Lili Zhang, Ruixing Meng, Jiahui Chen, Baoguo Sun, and Yuyu Zhang. 2025. “Decoding of the Enhancement of Saltiness Perception by Aroma-Active Compounds during Hunan Larou (Smoke-Cured Bacon) Oral Processing.” Food Chemistry 463 (January): N.PAG. doi:10.1016/j.foodchem.2024.141029.