APA (7th ed.) Citation

Fang, S., Xia, Y., Chen, M., & Zhong, F. (2025). The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor. Food chemistry, 483, 144245. https://doi.org/10.1016/j.foodchem.2025.144245

Chicago Style (17th ed.) Citation

Fang, Sicong, Yixun Xia, Maoshen Chen, and Fang Zhong. "The Availability of Ethanol: A Decisive Factor in the Biosynthesis of Ethyl Esters in Enzyme-modified Cheese Flavor." Food Chemistry 483 (2025): 144245. https://doi.org/10.1016/j.foodchem.2025.144245.

MLA (9th ed.) Citation

Fang, Sicong, et al. "The Availability of Ethanol: A Decisive Factor in the Biosynthesis of Ethyl Esters in Enzyme-modified Cheese Flavor." Food Chemistry, vol. 483, 2025, p. 144245, https://doi.org/10.1016/j.foodchem.2025.144245.