Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck.

MLA

Shi, Zihang, et al. “Impact of Inoculating Staphylococcus Xylosus CICC21445 and Staphylococcus Vitulinus CICC10850 on Lipid Metabolism and Flavor Development in Dry-Cured Duck.” Food Bioscience, vol. 61, Oct. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.fbio.2024.104864.

APA

Shi, Z., Wu, L., Fan, X., Sun, Y., Zhang, H., Tian, H., Zhou, F., Wang, Z., Pan, X., & Pan, D. (2024). Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck. Food Bioscience, 61, N.PAG. https://doi.org/10.1016/j.fbio.2024.104864

Chicago

Shi, Zihang, Linhui Wu, Xiankang Fan, Yangying Sun, Hao Zhang, Hongwei Tian, Fuyu Zhou, Zhaoshan Wang, Xiaojian Pan, and Daodong Pan. 2024. “Impact of Inoculating Staphylococcus Xylosus CICC21445 and Staphylococcus Vitulinus CICC10850 on Lipid Metabolism and Flavor Development in Dry-Cured Duck.” Food Bioscience 61 (October): N.PAG. doi:10.1016/j.fbio.2024.104864.