Zhang, Y.; Zhang, P.; Peng, H.; Chen, Q.; Jiao, X.; Jia, J.; Pan, Z.; Cheng, J.; Wang, L.
Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix). Foods 2023, 12, 3169.
https://doi.org/10.3390/foods12173169
AMA Style
Zhang Y, Zhang P, Peng H, Chen Q, Jiao X, Jia J, Pan Z, Cheng J, Wang L.
Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix). Foods. 2023; 12(17):3169.
https://doi.org/10.3390/foods12173169
Chicago/Turabian Style
Zhang, Yin, Pengcheng Zhang, Haichuan Peng, Qiuyue Chen, Xiaolei Jiao, Jianlin Jia, Zhongli Pan, Jie Cheng, and Linguo Wang.
2023. "Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix)" Foods 12, no. 17: 3169.
https://doi.org/10.3390/foods12173169
APA Style
Zhang, Y., Zhang, P., Peng, H., Chen, Q., Jiao, X., Jia, J., Pan, Z., Cheng, J., & Wang, L.
(2023). Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix). Foods, 12(17), 3169.
https://doi.org/10.3390/foods12173169
