Zhang, R.; Yu, D.; Wang, P.; Liu, Y.; Zheng, H.; Sun, L.; Zheng, J.; Chi, H.
Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Euphausia superba). Foods 2025, 14, 1221.
https://doi.org/10.3390/foods14071221
AMA Style
Zhang R, Yu D, Wang P, Liu Y, Zheng H, Sun L, Zheng J, Chi H.
Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Euphausia superba). Foods. 2025; 14(7):1221.
https://doi.org/10.3390/foods14071221
Chicago/Turabian Style
Zhang, Ruxin, Di Yu, Peng Wang, Yujun Liu, Hanfeng Zheng, Lechang Sun, Jie Zheng, and Hai Chi.
2025. "Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Euphausia superba)" Foods 14, no. 7: 1221.
https://doi.org/10.3390/foods14071221
APA Style
Zhang, R., Yu, D., Wang, P., Liu, Y., Zheng, H., Sun, L., Zheng, J., & Chi, H.
(2025). Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Euphausia superba). Foods, 14(7), 1221.
https://doi.org/10.3390/foods14071221