Cite
Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus).
MLA
Tu, Ludan, et al. “Effects of Fish Oil Replacement by Blending Vegetable Oils in Fattening Diets on Nonvolatile Taste Substances of Swimming Crab (Portunus Trituberculatus).” Journal of Food Biochemistry, vol. 44, no. 9, Sept. 2020, pp. 1–11. EBSCOhost, https://doi.org/10.1111/jfbc.13345.
APA
Tu, L., Wu, X., Wang, X., & Shi, W. (2020). Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus). Journal of Food Biochemistry, 44(9), 1–11. https://doi.org/10.1111/jfbc.13345
Chicago
Tu, Ludan, Xugan Wu, Xichang Wang, and Wenzheng Shi. 2020. “Effects of Fish Oil Replacement by Blending Vegetable Oils in Fattening Diets on Nonvolatile Taste Substances of Swimming Crab (Portunus Trituberculatus).” Journal of Food Biochemistry 44 (9): 1–11. doi:10.1111/jfbc.13345.