Cite
Use of egg yolk phospholipids to generate chicken meat odorants.
MLA
Chen, De-Wei, et al. “Use of Egg Yolk Phospholipids to Generate Chicken Meat Odorants.” Food Chemistry, vol. 286, July 2019, pp. 71–77. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.01.184.
APA
Chen, D.-W., Balagiannis, D. P., & Parker, J. K. (2019). Use of egg yolk phospholipids to generate chicken meat odorants. Food Chemistry, 286, 71–77. https://doi.org/10.1016/j.foodchem.2019.01.184
Chicago
Chen, De-Wei, Dimitrios P. Balagiannis, and Jane K. Parker. 2019. “Use of Egg Yolk Phospholipids to Generate Chicken Meat Odorants.” Food Chemistry 286 (July): 71–77. doi:10.1016/j.foodchem.2019.01.184.