Article Versions Notes

Yang D, Li X, Wu H, Tang R, He Q, Dai H, Qiu W. Enhancing Flavor in Dried Mackerel Floss (Scomberomorus niphonius) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis. Foods. 2025; 14(11):1864. https://doi.org/10.3390/foods14111864

Yang, Diqian, Xiaohui Li, Haowei Wu, Runyu Tang, Qiuying He, Huanhuan Dai, and Weiqiang Qiu. 2025. "Enhancing Flavor in Dried Mackerel Floss (Scomberomorus niphonius) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis" Foods 14, no. 11: 1864. https://doi.org/10.3390/foods14111864

Yang, D., Li, X., Wu, H., Tang, R., He, Q., Dai, H., & Qiu, W. (2025). Enhancing Flavor in Dried Mackerel Floss (Scomberomorus niphonius) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis. Foods, 14(11), 1864. https://doi.org/10.3390/foods14111864