Taste and nutritional value of triploid oysters: integrated metabolomic insights into environmental interactions.
- DOI
- 10.1016/j.foodres.2026.120135
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120135,
title = {Taste and nutritional value of triploid oysters: integrated metabolomic insights into environmental interactions.},
author = {Sheik Oli MMF and Sahu BP and Guo X and Yu Z and Li Z and Chung SC and Thiyagarajan V},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120135},
url = {https://doi.org/10.1016/j.foodres.2026.120135}
}RIS
TY - JOUR TI - Taste and nutritional value of triploid oysters: integrated metabolomic insights into environmental interactions. AU - Sheik Oli MMF AU - Sahu BP AU - Guo X AU - Yu Z AU - Li Z AU - Chung SC AU - Thiyagarajan V PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120135 UR - https://doi.org/10.1016/j.foodres.2026.120135 ER -
APA
MMF, S. O., BP, S., X, G., Z, Y., Z, L., SC, C., & V, T. (2026). Taste and nutritional value of triploid oysters: integrated metabolomic insights into environmental interactions.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120135
Source records
- pubmed · retrieved 2026-09-26T06:39:58.946Z
- europe-pmc · retrieved 2026-09-26T06:39:58.974Z