GUO Zhijun, L. Y. (2025). Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines. Zhongguo niangzao, 44(1), 156-162. https://doi.org/10.11882/j.issn.0254-5071.2025.01.023
Chicago-referens (17:e uppl.)GUO Zhijun, LI Yajuan. "Difference and Correlation Analysis of Volatile Flavor Components and Sensory Quality of Different Blueberry Wines." Zhongguo Niangzao 44, no. 1 (2025): 156-162. https://doi.org/10.11882/j.issn.0254-5071.2025.01.023.
MLA-referens (9:e uppl.)GUO Zhijun, LI Yajuan. "Difference and Correlation Analysis of Volatile Flavor Components and Sensory Quality of Different Blueberry Wines." Zhongguo Niangzao, vol. 44, no. 1, 2025, pp. 156-162, https://doi.org/10.11882/j.issn.0254-5071.2025.01.023.
