Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis.

MLA

Bai, Shuang, et al. “Characterization of Flavor Volatile Compounds in Industrial Stir‐frying Mutton Sao Zi by GC‐MS, E‐nose, and Physicochemical Analysis.” Food Science & Nutrition, vol. 9, no. 1, Jan. 2021, pp. 499–513. EBSCOhost, https://doi.org/10.1002/fsn3.2019.

APA

Bai, S., Wang, Y., Luo, R., Ding, D., Bai, H., & Shen, F. (2021). Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis. Food Science & Nutrition, 9(1), 499–513. https://doi.org/10.1002/fsn3.2019

Chicago

Bai, Shuang, Yongrui Wang, Ruiming Luo, Dan Ding, He Bai, and Fei Shen. 2021. “Characterization of Flavor Volatile Compounds in Industrial Stir‐frying Mutton Sao Zi by GC‐MS, E‐nose, and Physicochemical Analysis.” Food Science & Nutrition 9 (1): 499–513. doi:10.1002/fsn3.2019.