Fu, B.; Fang, C.; Li, Z.; Zeng, Z.; He, Y.; Chen, S.; Yang, H.
The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics. Foods 2024, 13, 2004.
https://doi.org/10.3390/foods13132004
AMA Style
Fu B, Fang C, Li Z, Zeng Z, He Y, Chen S, Yang H.
The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics. Foods. 2024; 13(13):2004.
https://doi.org/10.3390/foods13132004
Chicago/Turabian Style
Fu, Bing, Chang Fang, Zhongzhi Li, Zeqian Zeng, Yinglin He, Shijun Chen, and Huirong Yang.
2024. "The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics" Foods 13, no. 13: 2004.
https://doi.org/10.3390/foods13132004
APA Style
Fu, B., Fang, C., Li, Z., Zeng, Z., He, Y., Chen, S., & Yang, H.
(2024). The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics. Foods, 13(13), 2004.
https://doi.org/10.3390/foods13132004