Wang, Q.; Wang, Z.; Yang, X.; Fan, X.; Pan, J.; Dong, X.
Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment. Foods 2024, 13, 800.
https://doi.org/10.3390/foods13050800
AMA Style
Wang Q, Wang Z, Yang X, Fan X, Pan J, Dong X.
Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment. Foods. 2024; 13(5):800.
https://doi.org/10.3390/foods13050800
Chicago/Turabian Style
Wang, Qi, Zheming Wang, Xiaoqing Yang, Xinru Fan, Jinfeng Pan, and Xiuping Dong.
2024. "Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment" Foods 13, no. 5: 800.
https://doi.org/10.3390/foods13050800
APA Style
Wang, Q., Wang, Z., Yang, X., Fan, X., Pan, J., & Dong, X.
(2024). Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment. Foods, 13(5), 800.
https://doi.org/10.3390/foods13050800