APA (7th ed.) Citation

Zong, L., Qu, H., Wang, W., Chen, D., Wa, Y., Huang, Y., & Gu, R. (2025). Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis. Elsevier.

Chicago Style (17th ed.) Citation

Zong, Lina, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, and Ruixia Gu. Effect of Key Flavor Compounds in Fermented Soymilk on Sensory Attributes: Integrating Electronic Sensory Technology with GC–MS Analysis. Elsevier, 2025.

MLA (9th ed.) Citation

Zong, Lina, et al. Effect of Key Flavor Compounds in Fermented Soymilk on Sensory Attributes: Integrating Electronic Sensory Technology with GC–MS Analysis. Elsevier, 2025.