Zhou, H.; Li, J.; Yu, C.; Hu, M.; Zhong, B.; Tu, Z.; Peng, B.
Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage. Foods 2025, 14, 1160.
https://doi.org/10.3390/foods14071160
AMA Style
Zhou H, Li J, Yu C, Hu M, Zhong B, Tu Z, Peng B.
Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage. Foods. 2025; 14(7):1160.
https://doi.org/10.3390/foods14071160
Chicago/Turabian Style
Zhou, Huijuan, Jinlin Li, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, and Bin Peng.
2025. "Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage" Foods 14, no. 7: 1160.
https://doi.org/10.3390/foods14071160
APA Style
Zhou, H., Li, J., Yu, C., Hu, M., Zhong, B., Tu, Z., & Peng, B.
(2025). Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage. Foods, 14(7), 1160.
https://doi.org/10.3390/foods14071160