WANG Jinlong, Z. X. (2025). Establishment and application of a method for determination of trace volatile aroma components in sauce-flavor Baijiu. Zhongguo niangzao, 44(4), 267-275. https://doi.org/10.11882/j.issn.0254-5071.2025.04.039
Chicago-referens (17:e uppl.)WANG Jinlong, ZHU Xiaochun. "Establishment and Application of a Method for Determination of Trace Volatile Aroma Components in Sauce-flavor Baijiu." Zhongguo Niangzao 44, no. 4 (2025): 267-275. https://doi.org/10.11882/j.issn.0254-5071.2025.04.039.
MLA-referens (9:e uppl.)WANG Jinlong, ZHU Xiaochun. "Establishment and Application of a Method for Determination of Trace Volatile Aroma Components in Sauce-flavor Baijiu." Zhongguo Niangzao, vol. 44, no. 4, 2025, pp. 267-275, https://doi.org/10.11882/j.issn.0254-5071.2025.04.039.
