Lan, L., Chen, L., Zhong, X., Cao, W., Zhou, Y., Wan, J., . . . Zhu, Q. Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations. Elsevier.
Chicago Style (17th ed.) CitationLan, Lisha, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, and Qinjin Zhu. Harmonious Regulation Flavor and Lipid Oxidation in Dry-cured Tenderloin Through Electrical Stimulation: A Study on Lipase Activity and Sensory Correlations. Elsevier.
MLA (9th ed.) CitationLan, Lisha, et al. Harmonious Regulation Flavor and Lipid Oxidation in Dry-cured Tenderloin Through Electrical Stimulation: A Study on Lipase Activity and Sensory Correlations. Elsevier.
Warning: These citations may not always be 100% accurate.