Cite
Changes of biogenic amines in Chinese low-salt fermented fish pieces ( Suan yu) inoculated with mixed starter cultures.
MLA
Zeng, Xuefeng, et al. “Changes of Biogenic Amines in Chinese Low-Salt Fermented Fish Pieces ( Suan Yu) Inoculated with Mixed Starter Cultures.” International Journal of Food Science & Technology, vol. 48, no. 4, Apr. 2013, pp. 685–92. EBSCOhost, https://doi.org/10.1111/ijfs.12010.
APA
Zeng, X., Xia, W., Yang, F., & Jiang, Q. (2013). Changes of biogenic amines in Chinese low-salt fermented fish pieces ( Suan yu) inoculated with mixed starter cultures. International Journal of Food Science & Technology, 48(4), 685–692. https://doi.org/10.1111/ijfs.12010
Chicago
Zeng, Xuefeng, Wenshui Xia, Fang Yang, and Qixing Jiang. 2013. “Changes of Biogenic Amines in Chinese Low-Salt Fermented Fish Pieces ( Suan Yu) Inoculated with Mixed Starter Cultures.” International Journal of Food Science & Technology 48 (4): 685–92. doi:10.1111/ijfs.12010.