Cite
Sensory quality and digestibility evaluation of silver carp sausage glycated with l‐arabinose.
MLA
Liu, Junya, et al. “Sensory Quality and Digestibility Evaluation of Silver Carp Sausage Glycated with L‐arabinose.” Journal of Food Processing & Preservation, vol. 46, no. 2, Feb. 2022, pp. 1–9. EBSCOhost, https://doi.org/10.1111/jfpp.16220.
APA
Liu, J., Huang, S., Feng, Q., Luo, Y., & Shi, W. (2022). Sensory quality and digestibility evaluation of silver carp sausage glycated with l‐arabinose. Journal of Food Processing & Preservation, 46(2), 1–9. https://doi.org/10.1111/jfpp.16220
Chicago
Liu, Junya, Shuqin Huang, Qian Feng, Yixuan Luo, and Wenzheng Shi. 2022. “Sensory Quality and Digestibility Evaluation of Silver Carp Sausage Glycated with L‐arabinose.” Journal of Food Processing & Preservation 46 (2): 1–9. doi:10.1111/jfpp.16220.