Article Versions Notes

Zhang J, Kaneko G, Sun J, Wang G, Xie J, Tian J, Li Z, Gong W, Zhang K, Xia Y, et al. Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes. Foods. 2021; 10(9):2075. https://doi.org/10.3390/foods10092075

Zhang, Junming, Gen Kaneko, Jinhui Sun, Guangjun Wang, Jun Xie, Jingjing Tian, Zhifei Li, Wangbao Gong, Kai Zhang, Yun Xia, and et al. 2021. "Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes" Foods 10, no. 9: 2075. https://doi.org/10.3390/foods10092075

Zhang, J., Kaneko, G., Sun, J., Wang, G., Xie, J., Tian, J., Li, Z., Gong, W., Zhang, K., Xia, Y., & Yu, E. (2021). Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes. Foods, 10(9), 2075. https://doi.org/10.3390/foods10092075