Article Versions Notes

Wang Z, Li H, Cao W, Chen Z, Gao J, Zheng H, Lin H, Qin X. Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis). Foods. 2023; 12(11):2136. https://doi.org/10.3390/foods12112136

Wang, Zhijun, Hanqi Li, Wenhong Cao, Zhongqin Chen, Jialong Gao, Huina Zheng, Haisheng Lin, and Xiaoming Qin. 2023. "Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)" Foods 12, no. 11: 2136. https://doi.org/10.3390/foods12112136

Wang, Z., Li, H., Cao, W., Chen, Z., Gao, J., Zheng, H., Lin, H., & Qin, X. (2023). Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis). Foods, 12(11), 2136. https://doi.org/10.3390/foods12112136