APA (7th ed.) Citation

Pu, D., Shi, Y., Meng, R., Yong, Q., Shi, Z., Shao, D., . . . Zhang, Y. (2023). Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. Foods, 12(19), 3693. https://doi.org/10.3390/foods12193693

Chicago Style (17th ed.) Citation

Pu, Dandan, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun, and Yuyu Zhang. "Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis." Foods 12, no. 19 (2023): 3693. https://doi.org/10.3390/foods12193693.

MLA (9th ed.) Citation

Pu, Dandan, et al. "Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis." Foods, vol. 12, no. 19, 2023, p. 3693, https://doi.org/10.3390/foods12193693.