He, F.; Ge, Y.; Chen, H.; Wang, S.; Zhou, D.; Pan, M.; Cao, R.; Sun, G.
Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation. Foods 2025, 14, 1717.
https://doi.org/10.3390/foods14101717
AMA Style
He F, Ge Y, Chen H, Wang S, Zhou D, Pan M, Cao R, Sun G.
Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation. Foods. 2025; 14(10):1717.
https://doi.org/10.3390/foods14101717
Chicago/Turabian Style
He, Fazhao, Yinggang Ge, Hui Chen, Shanyu Wang, Deqing Zhou, Mingchao Pan, Rong Cao, and Guohui Sun.
2025. "Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation" Foods 14, no. 10: 1717.
https://doi.org/10.3390/foods14101717
APA Style
He, F., Ge, Y., Chen, H., Wang, S., Zhou, D., Pan, M., Cao, R., & Sun, G.
(2025). Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation. Foods, 14(10), 1717.
https://doi.org/10.3390/foods14101717