APA (7th ed.) Citation

You, L., Zhang, Y., Ma, Y., Wang, Y., & Wei, Z. Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. MDPI AG.

Chicago Style (17th ed.) Citation

You, Liqin, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang, and Zhaojun Wei. Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. MDPI AG.

MLA (9th ed.) Citation

You, Liqin, et al. Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. MDPI AG.