Cite
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice.
MLA
Yu, Ye, et al. “Correlation Analysis of Phosphorylation of Myofibrillar Protein and Muscle Quality of Tilapia during Storage in Ice.” Food Chemistry, vol. 451, Sept. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139502.
APA
Yu, Y., Wei, Y., Chen, S., Wang, Y., Huang, H., Li, C., Wang, D., Shi, W., Li, J., & Zhao, Y. (2024). Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice. Food Chemistry, 451, N.PAG. https://doi.org/10.1016/j.foodchem.2024.139502
Chicago
Yu, Ye, Ya Wei, Shengjun Chen, Yueqi Wang, Hui Huang, Chunsheng Li, Di Wang, Wenzheng Shi, Jun Li, and Yongqiang Zhao. 2024. “Correlation Analysis of Phosphorylation of Myofibrillar Protein and Muscle Quality of Tilapia during Storage in Ice.” Food Chemistry 451 (September): N.PAG. doi:10.1016/j.foodchem.2024.139502.