Liu, M.; Zhao, X.; Zhao, M.; Liu, X.; Pang, Y.; Zhang, M.
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept. Foods 2022, 11, 494.
https://doi.org/10.3390/foods11040494
AMA Style
Liu M, Zhao X, Zhao M, Liu X, Pang Y, Zhang M.
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept. Foods. 2022; 11(4):494.
https://doi.org/10.3390/foods11040494
Chicago/Turabian Style
Liu, Mingyuan, Xiaoying Zhao, Mouming Zhao, Xiaoling Liu, Yiyang Pang, and Meishuo Zhang.
2022. "Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept" Foods 11, no. 4: 494.
https://doi.org/10.3390/foods11040494
APA Style
Liu, M., Zhao, X., Zhao, M., Liu, X., Pang, Y., & Zhang, M.
(2022). Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept. Foods, 11(4), 494.
https://doi.org/10.3390/foods11040494