APA (7th ed.) Citation

Zhou, M., Liu, D., Tan, H., Wang, C., Yu, W., Xiong, G., . . . Qiao, Y. (2025, April). Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage. Food Chemistry: X.

Chicago Style (17th ed.) Citation

Zhou, Mingzhu, Dongyin Liu, Hongyuan Tan, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Wenjin Wu, and Yu Qiao. "Flavor Formation and Phospholipids Degradation of Crayfish Meat Treated by Boiling Combined Air-frying During Accelerated Storage." Food Chemistry: X Apr. 2025.

MLA (9th ed.) Citation

Zhou, Mingzhu, et al. "Flavor Formation and Phospholipids Degradation of Crayfish Meat Treated by Boiling Combined Air-frying During Accelerated Storage." Food Chemistry: X, Apr. 2025.