Kunyaboon, S.; Thumanu, K.; Park, J.W.; Khongla, C.; Yongsawatdigul, J.
Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince. Foods 2021, 10, 495.
https://doi.org/10.3390/foods10030495
AMA Style
Kunyaboon S, Thumanu K, Park JW, Khongla C, Yongsawatdigul J.
Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince. Foods. 2021; 10(3):495.
https://doi.org/10.3390/foods10030495
Chicago/Turabian Style
Kunyaboon, Sasinee, Kanjana Thumanu, Jae W. Park, Chompoonuch Khongla, and Jirawat Yongsawatdigul.
2021. "Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince" Foods 10, no. 3: 495.
https://doi.org/10.3390/foods10030495
APA Style
Kunyaboon, S., Thumanu, K., Park, J. W., Khongla, C., & Yongsawatdigul, J.
(2021). Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince. Foods, 10(3), 495.
https://doi.org/10.3390/foods10030495
