Cite
Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3-Chloropropane-1, 2-Diol Esters Generation, and Sensory Characteristics.
MLA
Chai, Qingqing, et al. “Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3-Chloropropane-1, 2-Diol Esters Generation, and Sensory Characteristics.” European Journal of Lipid Science & Technology, vol. 120, no. 1, Jan. 2018, p. n/a-1. EBSCOhost, https://doi.org/10.1002/ejlt.201700337.
APA
Chai, Q., Karangwa, E., Duhoranimana, E., Zhang, X., Xia, S., & Yu, J. (2018). Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3-Chloropropane-1, 2-Diol Esters Generation, and Sensory Characteristics. European Journal of Lipid Science & Technology, 120(1), n/a-1. https://doi.org/10.1002/ejlt.201700337
Chicago
Chai, Qingqing, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang, Shuqin Xia, and Jingyang Yu. 2018. “Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3-Chloropropane-1, 2-Diol Esters Generation, and Sensory Characteristics.” European Journal of Lipid Science & Technology 120 (1): n/a-1. doi:10.1002/ejlt.201700337.