APA (7th ed.) Citation

Huang, S., Dong, X., Zhang, Y., Huang, M., & Zheng, Y. Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Huang, Suhong, Xiaoli Dong, Yulong Zhang, Ming Huang, and Yuandong Zheng. Effects of Oxidation and Precursors (lysine, Glyoxal and Schiff Base) on the Formation of Nε-carboxymethyl-lysine in Aged, Stored and Thermally Treated Chicken Meat. Tsinghua University Press.

MLA (9th ed.) Citation

Huang, Suhong, et al. Effects of Oxidation and Precursors (lysine, Glyoxal and Schiff Base) on the Formation of Nε-carboxymethyl-lysine in Aged, Stored and Thermally Treated Chicken Meat. Tsinghua University Press.