APA (7th ed.) Citation

J, H., Y, Z., T, H., Y, H., G, L., X, L., & M, H. (2026). Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck. Food research international (Ottawa, Ont.), 233(Pt 2), 119020. https://doi.org/10.1016/j.foodres.2026.119020

Chicago Style (17th ed.) Citation

J, Hou, Zheng Y, Huang T, Hua Y, Li G, Liu X, and Huang M. "Smelling Saltiness: Retronasal Aroma Compounds Contributing to Saltiness Perception in Nanjing Water-boiled Salted Duck." Food Research International (Ottawa, Ont.) 233, no. Pt 2 (2026): 119020. https://doi.org/10.1016/j.foodres.2026.119020.

MLA (9th ed.) Citation

J, Hou, et al. "Smelling Saltiness: Retronasal Aroma Compounds Contributing to Saltiness Perception in Nanjing Water-boiled Salted Duck." Food Research International (Ottawa, Ont.), vol. 233, no. Pt 2, 2026, p. 119020, https://doi.org/10.1016/j.foodres.2026.119020.