Zhou, M., Liu, D., Tan, H., Wang, C., Yu, W., Xiong, G., . . . Qiao, Y. Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage. Elsevier.
Chicago Style (17th ed.) CitationZhou, Mingzhu, Dongyin Liu, Hongyuan Tan, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Wenjin Wu, and Yu Qiao. Flavor Formation and Phospholipids Degradation of Crayfish Meat Treated by Boiling Combined Air-frying During Accelerated Storage. Elsevier.
MLA (9th ed.) CitationZhou, Mingzhu, et al. Flavor Formation and Phospholipids Degradation of Crayfish Meat Treated by Boiling Combined Air-frying During Accelerated Storage. Elsevier.
Warning: These citations may not always be 100% accurate.