APA (7th ed.) Citation

Zhu, Z., Fang, R., Huang, M., Wei, Y., & Zhou, G. Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Zhu, Zongshuai, Rui Fang, Ming Huang, Yunji Wei, and Guanghong Zhou. Oxidation Combined with Maillard Reaction Induced Free and Protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine Formation During Braised Chicken Processing. Tsinghua University Press.

MLA (9th ed.) Citation

Zhu, Zongshuai, et al. Oxidation Combined with Maillard Reaction Induced Free and Protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine Formation During Braised Chicken Processing. Tsinghua University Press.