Article Versions Notes

Xia B, Zhang J, Li C, Wu S, Huang L, Qin D, Hao Q, Gao L. Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking. Foods. 2025; 14(13):2258. https://doi.org/10.3390/foods14132258

Xia, Banghua, Jiaming Zhang, Chenhui Li, Song Wu, Li Huang, Dongli Qin, Qirui Hao, and Lei Gao. 2025. "Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking" Foods 14, no. 13: 2258. https://doi.org/10.3390/foods14132258

Xia, B., Zhang, J., Li, C., Wu, S., Huang, L., Qin, D., Hao, Q., & Gao, L. (2025). Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking. Foods, 14(13), 2258. https://doi.org/10.3390/foods14132258