Cite
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging.
MLA
Dou, Lu, et al. “Effects of Oxidative Stability Variation on Lamb Meat Quality and Flavor during Postmortem Aging.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 87, no. 6, June 2022, pp. 2578–94. EBSCOhost, https://doi.org/10.1111/1750-3841.16138.
APA
Dou, L., Liu, C., Yang, Z., Su, R., Chen, X., Hou, Y., Hu, G., Yao, D., Zhao, L., Su, L., & Jin, Y. (2022). Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. Journal of Food Science (John Wiley & Sons, Inc.), 87(6), 2578–2594. https://doi.org/10.1111/1750-3841.16138
Chicago
Dou, Lu, Chang Liu, Zhihao Yang, Rina Su, Xiaoyu Chen, Yanru Hou, Guanhua Hu, et al. 2022. “Effects of Oxidative Stability Variation on Lamb Meat Quality and Flavor during Postmortem Aging.” Journal of Food Science (John Wiley & Sons, Inc.) 87 (6): 2578–94. doi:10.1111/1750-3841.16138.