Xue, X.; Wang, D.; Li, M.; Li, Y.; Guo, Y.; Ren, X.; Li, C.
Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat. Molecules 2024, 29, 4466.
https://doi.org/10.3390/molecules29184466
AMA Style
Xue X, Wang D, Li M, Li Y, Guo Y, Ren X, Li C.
Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat. Molecules. 2024; 29(18):4466.
https://doi.org/10.3390/molecules29184466
Chicago/Turabian Style
Xue, Xingli, Di Wang, Min Li, Yongren Li, Yongjun Guo, Xiaoqing Ren, and Chunsheng Li.
2024. "Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat" Molecules 29, no. 18: 4466.
https://doi.org/10.3390/molecules29184466
APA Style
Xue, X., Wang, D., Li, M., Li, Y., Guo, Y., Ren, X., & Li, C.
(2024). Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat. Molecules, 29(18), 4466.
https://doi.org/10.3390/molecules29184466