APA (7th ed.) Citation

Lan, M., Li, L., Peng, X., Chen, J., Cao, Q., He, N., . . . Zhang, X. (2021). Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel. Food science & technology, 145, 111284. https://doi.org/10.1016/j.lwt.2021.111284

Chicago Style (17th ed.) Citation

Lan, Meijuan, Lin Li, Xiaolong Peng, Juncheng Chen, Qiuhua Cao, Ni He, Jiaxian Cai, Bing Li, and Xia Zhang. "Effects of Different Lipids on the Physicochemical Properties and Microstructure of Pale, Soft and Exudative (PSE)-like Chicken Meat Gel." Food Science & Technology 145 (2021): 111284. https://doi.org/10.1016/j.lwt.2021.111284.

MLA (9th ed.) Citation

Lan, Meijuan, et al. "Effects of Different Lipids on the Physicochemical Properties and Microstructure of Pale, Soft and Exudative (PSE)-like Chicken Meat Gel." Food Science & Technology, vol. 145, 2021, p. 111284, https://doi.org/10.1016/j.lwt.2021.111284.