Li, J.; Li, Z.; Deng, S.; Benjakul, S.; Zhang, B.; Huo, J.
Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus). Foods 2024, 13, 1025.
https://doi.org/10.3390/foods13071025
AMA Style
Li J, Li Z, Deng S, Benjakul S, Zhang B, Huo J.
Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus). Foods. 2024; 13(7):1025.
https://doi.org/10.3390/foods13071025
Chicago/Turabian Style
Li, Jiagen, Zhaoqi Li, Shanggui Deng, Soottawat Benjakul, Bin Zhang, and Jiancong Huo.
2024. "Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)" Foods 13, no. 7: 1025.
https://doi.org/10.3390/foods13071025
APA Style
Li, J., Li, Z., Deng, S., Benjakul, S., Zhang, B., & Huo, J.
(2024). Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus). Foods, 13(7), 1025.
https://doi.org/10.3390/foods13071025