Wang, W.; Wang, Y.; Weng, P.; Zhang, Y.; Peng, J.; Ma, F.; Zhou, H.
Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds. Foods 2025, 14, 832.
https://doi.org/10.3390/foods14050832
AMA Style
Wang W, Wang Y, Weng P, Zhang Y, Peng J, Ma F, Zhou H.
Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds. Foods. 2025; 14(5):832.
https://doi.org/10.3390/foods14050832
Chicago/Turabian Style
Wang, Wu, Yujing Wang, Peilin Weng, Yixin Zhang, Jiali Peng, Fei Ma, and Hui Zhou.
2025. "Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds" Foods 14, no. 5: 832.
https://doi.org/10.3390/foods14050832
APA Style
Wang, W., Wang, Y., Weng, P., Zhang, Y., Peng, J., Ma, F., & Zhou, H.
(2025). Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds. Foods, 14(5), 832.
https://doi.org/10.3390/foods14050832