APA (7th ed.) Citation

QR, L., SH, Z., XJ, Z., ZJ, Z., RY, L., ST, W., . . . ZH, X. (2026). Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: A case study of strong-aroma and soy-sauce-aroma Baijiu. Food chemistry, 503, 147787. https://doi.org/10.1016/j.foodchem.2025.147787

Chicago Style (17th ed.) Citation

QR, Liu, et al. "Lactic Acid Modulates Empty-cup Aroma Persistence in Baijiu via Molecular Interaction Mechanisms: A Case Study of Strong-aroma and Soy-sauce-aroma Baijiu." Food Chemistry 503 (2026): 147787. https://doi.org/10.1016/j.foodchem.2025.147787.

MLA (9th ed.) Citation

QR, Liu, et al. "Lactic Acid Modulates Empty-cup Aroma Persistence in Baijiu via Molecular Interaction Mechanisms: A Case Study of Strong-aroma and Soy-sauce-aroma Baijiu." Food Chemistry, vol. 503, 2026, p. 147787, https://doi.org/10.1016/j.foodchem.2025.147787.