APA (7th ed.) Citation

Yun, X., Yang, G., Li, L., Wu, Y., Yang, X., & Gao, A. (2025, June). The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles. Foods.

Chicago Style (17th ed.) Citation

Yun, Xueyan, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang, and Aiwu Gao. "The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles." Foods Jun. 2025.

MLA (9th ed.) Citation

Yun, Xueyan, et al. "The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles." Foods, Jun. 2025.