Sun, M., Lin, H., Zeng, C., Deng, S., & Guidi, A. Polysaccharide impregnation: A pretreatment method for improving scallop quality and flavor. Tsinghua University Press.
Chicago Style (17th ed.) CitationSun, Mengwen, Huimin Lin, Chen Zeng, Shanggui Deng, and Alessandra Guidi. Polysaccharide Impregnation: A Pretreatment Method for Improving Scallop Quality and Flavor. Tsinghua University Press.
MLA (9th ed.) CitationSun, Mengwen, et al. Polysaccharide Impregnation: A Pretreatment Method for Improving Scallop Quality and Flavor. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.