Ye, J.; Zhang, X.; Yuan, S.; Zhang, Y.; Cao, J.; Teng, W.; Wang, Y.
An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage. Foods 2024, 13, 2723.
https://doi.org/10.3390/foods13172723
AMA Style
Ye J, Zhang X, Yuan S, Zhang Y, Cao J, Teng W, Wang Y.
An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage. Foods. 2024; 13(17):2723.
https://doi.org/10.3390/foods13172723
Chicago/Turabian Style
Ye, Jialing, Xuying Zhang, Shuge Yuan, Yuemei Zhang, Jinxuan Cao, Wendi Teng, and Ying Wang.
2024. "An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage" Foods 13, no. 17: 2723.
https://doi.org/10.3390/foods13172723
APA Style
Ye, J., Zhang, X., Yuan, S., Zhang, Y., Cao, J., Teng, W., & Wang, Y.
(2024). An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage. Foods, 13(17), 2723.
https://doi.org/10.3390/foods13172723
