Guan, H., Xu, X., Feng, C., Tian, Y., Liu, D., & Diao, X. Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Chicago Style (17th ed.) CitationGuan, Haining, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, and Xiaoqin Diao. Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
MLA (9th ed.) CitationGuan, Haining, et al. Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.