APA (7th ed.) Citation

CUI, N., ZHONG, B., WANG, S., PENG, B., HU, M., HU, X., . . . LI, J. Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

CUI, Ning, Bizhen ZHONG, Shuanglong WANG, Bin PENG, Mingming HU, Xinwu HU, Zongcai TU, and Jinlin LI. Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

CUI, Ning, et al. Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks. The editorial department of Science and Technology of Food Industry.