APA (7th ed.) Citation

Huang, S., Dong, X., Zhang, Y., Chen, Y., Yu, Y., Huang, M., & Zheng, Y. Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: Biological variation and effects of postmortem ageing and storage. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Huang, Suhong, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, and Yuandong Zheng. Formation of Advanced Glycation End Products in Raw and Subsequently Boiled Broiler Muscle: Biological Variation and Effects of Postmortem Ageing and Storage. Tsinghua University Press.

MLA (9th ed.) Citation

Huang, Suhong, et al. Formation of Advanced Glycation End Products in Raw and Subsequently Boiled Broiler Muscle: Biological Variation and Effects of Postmortem Ageing and Storage. Tsinghua University Press.