Characteristics of fishy odor formation in oxidized algal oil and determination of key components: a study based on fatty acid composition.
- DOI
- 10.1002/jsfa.70440
- Published
- 2026 Apr
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70440,
title = {Characteristics of fishy odor formation in oxidized algal oil and determination of key components: a study based on fatty acid composition.},
author = {Chen C and Luo A and Li J},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70440},
url = {https://doi.org/10.1002/jsfa.70440}
}RIS
TY - JOUR TI - Characteristics of fishy odor formation in oxidized algal oil and determination of key components: a study based on fatty acid composition. AU - Chen C AU - Luo A AU - Li J PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70440 UR - https://doi.org/10.1002/jsfa.70440 ER -
APA
C, C., A, L., & J, L. (2026). Characteristics of fishy odor formation in oxidized algal oil and determination of key components: a study based on fatty acid composition.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70440
Source records
- pubmed · retrieved 2026-09-27T01:10:33.553Z