Zhu, K.; Wang, H.; Chen, H.; Zhu, W.; Qian, C.; Liu, J.; Kan, J.; Zhang, M.
Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave. Foods 2025, 14, 3017.
https://doi.org/10.3390/foods14173017
AMA Style
Zhu K, Wang H, Chen H, Zhu W, Qian C, Liu J, Kan J, Zhang M.
Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave. Foods. 2025; 14(17):3017.
https://doi.org/10.3390/foods14173017
Chicago/Turabian Style
Zhu, Kaixian, Huaitao Wang, Hongjun Chen, Wenzheng Zhu, Chunlu Qian, Jun Liu, Juan Kan, and Man Zhang.
2025. "Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave" Foods 14, no. 17: 3017.
https://doi.org/10.3390/foods14173017
APA Style
Zhu, K., Wang, H., Chen, H., Zhu, W., Qian, C., Liu, J., Kan, J., & Zhang, M.
(2025). Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave. Foods, 14(17), 3017.
https://doi.org/10.3390/foods14173017
