Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.

MLA

Huang, Pan, et al. “Bacterial Nitric Oxide Synthase in Colorizing Meat Products: Current Development and Future Directions.” Critical Reviews in Food Science & Nutrition, vol. 64, no. 13, May 2024, pp. 4362–72. EBSCOhost, https://doi.org/10.1080/10408398.2022.2141679.

APA

Huang, P., Luo, H., Chen, C., Li, P., & Xu, B. (2024). Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions. Critical Reviews in Food Science & Nutrition, 64(13), 4362–4372. https://doi.org/10.1080/10408398.2022.2141679

Chicago

Huang, Pan, Huiting Luo, Conggui Chen, Peijun Li, and Baocai Xu. 2024. “Bacterial Nitric Oxide Synthase in Colorizing Meat Products: Current Development and Future Directions.” Critical Reviews in Food Science & Nutrition 64 (13): 4362–72. doi:10.1080/10408398.2022.2141679.