APA (7th ed.) Citation

Deng, Z., Zhang, Q., Long, P., Wen, M., Han, Z., Granato, D., . . . Zhu, M. (2024, December). Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties. Applied Food Research.

Chicago Style (17th ed.) Citation

Deng, Zhiyang, Qing Zhang, Piaopiao Long, Mingchun Wen, Zisheng Han, Daniel Granato, Jun Qi, Liang Zhang, and Mengting Zhu. "Effects of Green Tea and Its Polyphenols on the Formation of Heterocyclic Aromatic Amines, Antioxidant Capacity, and Quality Characteristics of Roasted Pork Patties." Applied Food Research Dec. 2024.

MLA (9th ed.) Citation

Deng, Zhiyang, et al. "Effects of Green Tea and Its Polyphenols on the Formation of Heterocyclic Aromatic Amines, Antioxidant Capacity, and Quality Characteristics of Roasted Pork Patties." Applied Food Research, Dec. 2024.