Zhang, W.; Yang, X.; Zhang, J.; Lan, Y.; Dang, B.
Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods 2023, 12, 2137.
https://doi.org/10.3390/foods12112137
AMA Style
Zhang W, Yang X, Zhang J, Lan Y, Dang B.
Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods. 2023; 12(11):2137.
https://doi.org/10.3390/foods12112137
Chicago/Turabian Style
Zhang, Wengang, Xijuan Yang, Jie Zhang, Yongli Lan, and Bin Dang.
2023. "Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods" Foods 12, no. 11: 2137.
https://doi.org/10.3390/foods12112137
APA Style
Zhang, W., Yang, X., Zhang, J., Lan, Y., & Dang, B.
(2023). Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods, 12(11), 2137.
https://doi.org/10.3390/foods12112137