APA (7th ed.) Citation

Li, J., Sun, C., Yue, X., Ma, W., Wang, Y., Zhao, J., . . . Bai, Y. Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein. Elsevier.

Chicago Style (17th ed.) Citation

Li, Junguang, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, and Yanhong Bai. Ultrasound-assisted Immersion Freezing Improves the Digestion Properties of Beef Myofibrillar Protein. Elsevier.

MLA (9th ed.) Citation

Li, Junguang, et al. Ultrasound-assisted Immersion Freezing Improves the Digestion Properties of Beef Myofibrillar Protein. Elsevier.