Fan, Y.; Yu, M.; Li, D.; Zhao, G.; Zhang, M.; Wang, Z.; Liu, Y.; Zhou, D.
Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. Foods 2023, 12, 1514.
https://doi.org/10.3390/foods12071514
AMA Style
Fan Y, Yu M, Li D, Zhao G, Zhang M, Wang Z, Liu Y, Zhou D.
Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. Foods. 2023; 12(7):1514.
https://doi.org/10.3390/foods12071514
Chicago/Turabian Style
Fan, Yingchen, Manman Yu, Deyang Li, Guanhua Zhao, Min Zhang, Zonghan Wang, Yuxin Liu, and Dayong Zhou.
2023. "Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control" Foods 12, no. 7: 1514.
https://doi.org/10.3390/foods12071514
APA Style
Fan, Y., Yu, M., Li, D., Zhao, G., Zhang, M., Wang, Z., Liu, Y., & Zhou, D.
(2023). Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. Foods, 12(7), 1514.
https://doi.org/10.3390/foods12071514