APA (7th ed.) Citation

Su, C., Zhang, D., Huang, Y., Chen, J., Li, H., & Tang, Y. Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates. Elsevier.

Chicago Style (17th ed.) Citation

Su, Chang, Dong Zhang, Yuxin Huang, Jiaxin Chen, Hongjun Li, and Yong Tang. Effects of Vine Pepper Oil on the Deterioration of Texture Quality in Boiled Rabbit Meatballs: Inhibition of Hydrophobic Interactions and Formation of Covalent Aggregates. Elsevier.

MLA (9th ed.) Citation

Su, Chang, et al. Effects of Vine Pepper Oil on the Deterioration of Texture Quality in Boiled Rabbit Meatballs: Inhibition of Hydrophobic Interactions and Formation of Covalent Aggregates. Elsevier.