Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.

Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S

DOI: 10.3390/molecules31010057
Published: 2025 Dec 23
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31010057,
  title = {Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.},
  author = {Liao Z and Liu Q and Kang W and Feng T and Ding Z and Yin S and Song S},
  year = {2025},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules31010057},
  url = {https://doi.org/10.3390/molecules31010057}
}

RIS

TY  - JOUR
TI  - Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.
AU  - Liao Z
AU  - Liu Q
AU  - Kang W
AU  - Feng T
AU  - Ding Z
AU  - Yin S
AU  - Song S
PY  - 2025
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules31010057
UR  - https://doi.org/10.3390/molecules31010057
ER  -

APA

Z, L., Q, L., W, K., T, F., Z, D., S, Y., & S, S. (2025). Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31010057

Source records

pubmed · retrieved 2026-11-10T07:21:39.431Z