Cite
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil.
MLA
Zhang, Huihui, et al. “Changes in the Physicochemical Properties and Antioxidant Capacity of Sichuan Hotpot Oil.” Journal of Food Science & Technology, vol. 60, no. 2, Feb. 2023, pp. 562–71. EBSCOhost, https://doi.org/10.1007/s13197-022-05638-3.
APA
Zhang, H., Gao, P., Chen, Z., Liu, H., Zhong, W., Hu, C., He, D., & Wang, X. (2023). Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil. Journal of Food Science & Technology, 60(2), 562–571. https://doi.org/10.1007/s13197-022-05638-3
Chicago
Zhang, Huihui, Pan Gao, Zhe Chen, Hui Liu, Wu Zhong, Chuanrong Hu, Dongping He, and Xingguo Wang. 2023. “Changes in the Physicochemical Properties and Antioxidant Capacity of Sichuan Hotpot Oil.” Journal of Food Science & Technology 60 (2): 562–71. doi:10.1007/s13197-022-05638-3.