APA (7th ed.) Citation

Huang, Y., Wang, L., Li, Y., Chen, Y., Chen, G., Jia, L., & Ge, Y. (2025). Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies. Elsevier.

Chicago Style (17th ed.) Citation

Huang, Yongji, Ling Wang, Yulang Li, Yunxin Chen, Guangjing Chen, Luyu Jia, and Yonghui Ge. Comparative Analysis of Key Flavor Compounds in Various Baijiu Types Using E- Nose, HS-SPME-GC–MS/MS, and HS-GC-IMS Technologies. Elsevier, 2025.

MLA (9th ed.) Citation

Huang, Yongji, et al. Comparative Analysis of Key Flavor Compounds in Various Baijiu Types Using E- Nose, HS-SPME-GC–MS/MS, and HS-GC-IMS Technologies. Elsevier, 2025.