Cite
The impact of different fermenting microbes on residual purine content in fermented lamb jerky following in vitro digestion.
MLA
Liu, Jianlin, et al. “The Impact of Different Fermenting Microbes on Residual Purine Content in Fermented Lamb Jerky Following in Vitro Digestion.” Food Chemistry, vol. 405, Mar. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.134997.
APA
Liu, J., Sun, X., Zhang, Y., Jin, Y., Sun, L., Chai, X., Wang, D., Su, L., & Zhao, L. (2023). The impact of different fermenting microbes on residual purine content in fermented lamb jerky following in vitro digestion. Food Chemistry, 405, N.PAG. https://doi.org/10.1016/j.foodchem.2022.134997
Chicago
Liu, Jianlin, Xueying Sun, Yue Zhang, Ye Jin, Lina Sun, Xueying Chai, Dan Wang, Lin Su, and Lihua Zhao. 2023. “The Impact of Different Fermenting Microbes on Residual Purine Content in Fermented Lamb Jerky Following in Vitro Digestion.” Food Chemistry 405 (March): N.PAG. doi:10.1016/j.foodchem.2022.134997.