APA (7th ed.) Citation

Wang, B., Long, F., Wu, T., Zeng, H., Li, W., & Wang, Y. (2025). Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS. LWT - Food Science & Technology, 234, N.PAG. https://doi.org/10.1016/j.lwt.2025.118529

Chicago Style (17th ed.) Citation

Wang, Baosong, Fu Long, Tong Wu, Hong Zeng, Wenlu Li, and Yanbo Wang. "Decoding the Aroma-active Compounds and Sensory Impact of Dried Grass Carp (Ctenopharyngodon Idella) from Different Regions Through GC×GC–TOFMS." LWT - Food Science & Technology 234 (2025): N.PAG. https://doi.org/10.1016/j.lwt.2025.118529.

MLA (9th ed.) Citation

Wang, Baosong, et al. "Decoding the Aroma-active Compounds and Sensory Impact of Dried Grass Carp (Ctenopharyngodon Idella) from Different Regions Through GC×GC–TOFMS." LWT - Food Science & Technology, vol. 234, 2025, p. N.PAG, https://doi.org/10.1016/j.lwt.2025.118529.