Qiu, L.; Zhao, Y.; Ma, H.; Tian, X.; Bai, C.; Liao, T.
The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 °C in Vacuum Packaging. Molecules 2022, 27, 8618.
https://doi.org/10.3390/molecules27238618
AMA Style
Qiu L, Zhao Y, Ma H, Tian X, Bai C, Liao T.
The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 °C in Vacuum Packaging. Molecules. 2022; 27(23):8618.
https://doi.org/10.3390/molecules27238618
Chicago/Turabian Style
Qiu, Liang, Yunchun Zhao, Hui Ma, Xiaofei Tian, Chan Bai, and Tao Liao.
2022. "The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 °C in Vacuum Packaging" Molecules 27, no. 23: 8618.
https://doi.org/10.3390/molecules27238618
APA Style
Qiu, L., Zhao, Y., Ma, H., Tian, X., Bai, C., & Liao, T.
(2022). The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 °C in Vacuum Packaging. Molecules, 27(23), 8618.
https://doi.org/10.3390/molecules27238618