Wang, Z.; Yang, Y.; Zhang, D.; Li, J.; Zhang, L.; Zhao, Y.; Zhao, J.; Zhang, J.; Wu, J.
Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS. Foods 2025, 14, 3946.
https://doi.org/10.3390/foods14223946
AMA Style
Wang Z, Yang Y, Zhang D, Li J, Zhang L, Zhao Y, Zhao J, Zhang J, Wu J.
Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS. Foods. 2025; 14(22):3946.
https://doi.org/10.3390/foods14223946
Chicago/Turabian Style
Wang, Zhi, Yi Yang, Dongxue Zhang, Jiashu Li, Longsheng Zhang, Yan Zhao, Jinliang Zhao, Junling Zhang, and Jikui Wu.
2025. "Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS" Foods 14, no. 22: 3946.
https://doi.org/10.3390/foods14223946
APA Style
Wang, Z., Yang, Y., Zhang, D., Li, J., Zhang, L., Zhao, Y., Zhao, J., Zhang, J., & Wu, J.
(2025). Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS. Foods, 14(22), 3946.
https://doi.org/10.3390/foods14223946
