Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon.

MLA

Xi, Linjie, et al. “Evaluation of Effects of Ultrasound-Assisted Curing on the Flavor of Chinese Bacon.” Ultrasonics Sonochemistry, vol. 96, June 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.ultsonch.2023.106424.

APA

Xi, L., Sun, Y., Jiang, S., Wen, C., & Ding, W. (2023). Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon. Ultrasonics Sonochemistry, 96, N.PAG. https://doi.org/10.1016/j.ultsonch.2023.106424

Chicago

Xi, Linjie, Yanan Sun, Shengqi Jiang, Chunlu Wen, and Wu Ding. 2023. “Evaluation of Effects of Ultrasound-Assisted Curing on the Flavor of Chinese Bacon.” Ultrasonics Sonochemistry 96 (June): N.PAG. doi:10.1016/j.ultsonch.2023.106424.