Cite
Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.
MLA
Yao, Hui, et al. “Taste Compounds Generation and Variation of Broth in Pork Meat Braised Processing by Chemical Analysis and an Electronic Tongue System.” Journal of Food Biochemistry, vol. 46, no. 6, June 2022, pp. 1–12. EBSCOhost, https://doi.org/10.1111/jfbc.13766.
APA
Yao, H., Xu, Y., Liu, W., Lu, Y., Gan, J., Liu, Y., Tao, N., Wang, X., & Xu, C. (2022). Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system. Journal of Food Biochemistry, 46(6), 1–12. https://doi.org/10.1111/jfbc.13766
Chicago
Yao, Hui, Ye‐Ling Xu, Wei Liu, Ying Lu, Jian‐Hong Gan, Yuan Liu, Ning‐Ping Tao, Xi‐Chang Wang, and Chang‐Hua Xu. 2022. “Taste Compounds Generation and Variation of Broth in Pork Meat Braised Processing by Chemical Analysis and an Electronic Tongue System.” Journal of Food Biochemistry 46 (6): 1–12. doi:10.1111/jfbc.13766.