Xu, J.-X.; Zhang, X.; Fu, B.-F.; Qiao, X.-Y.; Wang, Z.-Y.; Xu, X.-B.; Cheng, S.-Z.; Du, M.
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce. Foods 2025, 14, 586.
https://doi.org/10.3390/foods14040586
AMA Style
Xu J-X, Zhang X, Fu B-F, Qiao X-Y, Wang Z-Y, Xu X-B, Cheng S-Z, Du M.
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce. Foods. 2025; 14(4):586.
https://doi.org/10.3390/foods14040586
Chicago/Turabian Style
Xu, Jin-Xiu, Xin Zhang, Bai-Feng Fu, Xin-Yu Qiao, Zhen-Yu Wang, Xian-Bing Xu, Shu-Zhen Cheng, and Ming Du.
2025. "Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce" Foods 14, no. 4: 586.
https://doi.org/10.3390/foods14040586
APA Style
Xu, J.-X., Zhang, X., Fu, B.-F., Qiao, X.-Y., Wang, Z.-Y., Xu, X.-B., Cheng, S.-Z., & Du, M.
(2025). Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce. Foods, 14(4), 586.
https://doi.org/10.3390/foods14040586
