Liu, C.; Li, M.; Wang, Y.; Yang, Y.; Wang, A.; Gu, Z.
Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus). Molecules 2022, 27, 5098.
https://doi.org/10.3390/molecules27165098
AMA Style
Liu C, Li M, Wang Y, Yang Y, Wang A, Gu Z.
Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus). Molecules. 2022; 27(16):5098.
https://doi.org/10.3390/molecules27165098
Chicago/Turabian Style
Liu, Chunsheng, Meng Li, Yuanyuan Wang, Yi Yang, Aimin Wang, and Zhifeng Gu.
2022. "Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)" Molecules 27, no. 16: 5098.
https://doi.org/10.3390/molecules27165098
APA Style
Liu, C., Li, M., Wang, Y., Yang, Y., Wang, A., & Gu, Z.
(2022). Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus). Molecules, 27(16), 5098.
https://doi.org/10.3390/molecules27165098
