Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection.

MLA

Gao, Yuchen, et al. “Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection.” Foods, vol. 13, no. 2, Jan. 2024, p. 232. EBSCOhost, https://doi.org/10.3390/foods13020232.

APA

Gao, Y., Yang, Q., Jin, G., Yang, S., Qin, R., Lyu, L., Yao, X., Zhang, R., Chen, S., & Xu, Y. (2024). Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection. Foods, 13(2), 232. https://doi.org/10.3390/foods13020232

Chicago

Gao, Yuchen, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen, and Yan Xu. 2024. “Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection.” Foods 13 (2): 232. doi:10.3390/foods13020232.