Article Versions Notes

Gao L-B, Obianwuna UE, Zhang H-J, Qiu K, Wu S-G, Qi G-H, Wang J. A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS. Foods. 2022; 11(24):4027. https://doi.org/10.3390/foods11244027

Gao, Li-Bing, Uchechukwu Edna Obianwuna, Hai-Jun Zhang, Kai Qiu, Shu-Geng Wu, Guang-Hai Qi, and Jing Wang. 2022. "A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS" Foods 11, no. 24: 4027. https://doi.org/10.3390/foods11244027

Gao, L.-B., Obianwuna, U. E., Zhang, H.-J., Qiu, K., Wu, S.-G., Qi, G.-H., & Wang, J. (2022). A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS. Foods, 11(24), 4027. https://doi.org/10.3390/foods11244027