Liu, Q.; Lei, M.; Zhao, W.; Li, X.; Zeng, X.; Bai, W.
Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation. Foods 2023, 12, 2504.
https://doi.org/10.3390/foods12132504
AMA Style
Liu Q, Lei M, Zhao W, Li X, Zeng X, Bai W.
Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation. Foods. 2023; 12(13):2504.
https://doi.org/10.3390/foods12132504
Chicago/Turabian Style
Liu, Qiaoyu, Menglin Lei, Wenhong Zhao, Xiangluan Li, Xiaofang Zeng, and Weidong Bai.
2023. "Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation" Foods 12, no. 13: 2504.
https://doi.org/10.3390/foods12132504
APA Style
Liu, Q., Lei, M., Zhao, W., Li, X., Zeng, X., & Bai, W.
(2023). Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation. Foods, 12(13), 2504.
https://doi.org/10.3390/foods12132504