Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

MLA

Haining Guan, et al. “Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.” Foods, vol. 13, no. 3, Jan. 2024, p. 410. EBSCOhost, https://doi.org/10.3390/foods13030410.

APA

Haining Guan, Yanli Tian, Chunmei Feng, Siqi Leng, Shifa Zhao, Dengyong Liu, & Xiaoqin Diao. (2024). Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking. Foods, 13(3), 410. https://doi.org/10.3390/foods13030410

Chicago

Haining Guan, Yanli Tian, Chunmei Feng, Siqi Leng, Shifa Zhao, Dengyong Liu, and Xiaoqin Diao. 2024. “Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.” Foods 13 (3): 410. doi:10.3390/foods13030410.