APA (7th ed.) Citation

Q, D., A, R., W, W., G, A., W, L., T, S., . . . S, H. (2026). Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS. Food chemistry, 515, 149229. https://doi.org/10.1016/j.foodchem.2026.149229

Chicago Style (17th ed.) Citation

Q, Du, Reyim A, Wang W, Abula G, Li W, Sun T, Ai M, Han X, and Huang S. "Flavor Fingerprinting and Aroma-active Compound Evolution in Prune Preserves: Comparative Analysis of Drying Technologies by GC-MS and GC-IMS." Food Chemistry 515 (2026): 149229. https://doi.org/10.1016/j.foodchem.2026.149229.

MLA (9th ed.) Citation

Q, Du, et al. "Flavor Fingerprinting and Aroma-active Compound Evolution in Prune Preserves: Comparative Analysis of Drying Technologies by GC-MS and GC-IMS." Food Chemistry, vol. 515, 2026, p. 149229, https://doi.org/10.1016/j.foodchem.2026.149229.