APA (7th ed.) Citation

Xing, J., Cheng, L., Feng, S., Guo, X., & Zhu, K. (2023, December). Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement. Food Chemistry: X.

Chicago Style (17th ed.) Citation

Xing, Jun-jie, Ling-ling Cheng, Shuai Feng, Xiao-na Guo, and Ke-xue Zhu. "Humidity-controlled Heat Treatment of Fresh Spinach Noodles for Color Preservation and Storage Quality Improvement." Food Chemistry: X Dec. 2023.

MLA (9th ed.) Citation

Xing, Jun-jie, et al. "Humidity-controlled Heat Treatment of Fresh Spinach Noodles for Color Preservation and Storage Quality Improvement." Food Chemistry: X, Dec. 2023.