Pan, M.; Tong, L.; Chi, X.; Ai, N.; Cao, Y.; Sun, B.
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments. Molecules 2019, 24, 1650.
https://doi.org/10.3390/molecules24091650
AMA Style
Pan M, Tong L, Chi X, Ai N, Cao Y, Sun B.
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments. Molecules. 2019; 24(9):1650.
https://doi.org/10.3390/molecules24091650
Chicago/Turabian Style
Pan, Minghui, Lingjun Tong, Xuelu Chi, Nasi Ai, Yungang Cao, and Baoguo Sun.
2019. "Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments" Molecules 24, no. 9: 1650.
https://doi.org/10.3390/molecules24091650
APA Style
Pan, M., Tong, L., Chi, X., Ai, N., Cao, Y., & Sun, B.
(2019). Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments. Molecules, 24(9), 1650.
https://doi.org/10.3390/molecules24091650