Chu, B.; Zhang, C.; Song, Y.; Zhou, H.; Chen, X.; Gu, Q.
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks. Foods 2025, 14, 3136.
https://doi.org/10.3390/foods14173136
AMA Style
Chu B, Zhang C, Song Y, Zhou H, Chen X, Gu Q.
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks. Foods. 2025; 14(17):3136.
https://doi.org/10.3390/foods14173136
Chicago/Turabian Style
Chu, Beibei, Chao Zhang, Yushen Song, Hui Zhou, Xingguang Chen, and Qianhui Gu.
2025. "Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks" Foods 14, no. 17: 3136.
https://doi.org/10.3390/foods14173136
APA Style
Chu, B., Zhang, C., Song, Y., Zhou, H., Chen, X., & Gu, Q.
(2025). Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks. Foods, 14(17), 3136.
https://doi.org/10.3390/foods14173136