APA (7th ed.) Citation

Li, L., Fu, Z., Liu, Y., Song, Z., Yang, X., Yu, D., . . . Zheng, J. (2025). A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species. Foods, 14(9), 1595. https://doi.org/10.3390/foods14091595

Chicago Style (17th ed.) Citation

Li, Long, Zhiyu Fu, Yujun Liu, Zhiyuan Song, Xinrui Yang, Di Yu, Qingzhi Wang, Hai Chi, and Jie Zheng. "A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species." Foods 14, no. 9 (2025): 1595. https://doi.org/10.3390/foods14091595.

MLA (9th ed.) Citation

Li, Long, et al. "A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species." Foods, vol. 14, no. 9, 2025, p. 1595, https://doi.org/10.3390/foods14091595.