Gao, H.; Yang, F.; Zhu, B.; Yin, S.; Fu, Y.; Li, Y.; Liao, Y.; Kang, M.; Zhang, Y.; He, J.;
et al. Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork. Foods 2023, 12, 297.
https://doi.org/10.3390/foods12020297
AMA Style
Gao H, Yang F, Zhu B, Yin S, Fu Y, Li Y, Liao Y, Kang M, Zhang Y, He J,
et al. Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork. Foods. 2023; 12(2):297.
https://doi.org/10.3390/foods12020297
Chicago/Turabian Style
Gao, Hu, Fang Yang, Bangqiang Zhu, Shishu Yin, Yawei Fu, Yiyang Li, Yinchang Liao, Meng Kang, Yuebo Zhang, Jun He,
and et al. 2023. "Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork" Foods 12, no. 2: 297.
https://doi.org/10.3390/foods12020297
APA Style
Gao, H., Yang, F., Zhu, B., Yin, S., Fu, Y., Li, Y., Liao, Y., Kang, M., Zhang, Y., He, J., Yin, Y., & Xu, K.
(2023). Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork. Foods, 12(2), 297.
https://doi.org/10.3390/foods12020297