APA (7th ed.) Citation

Xu, L. L., Lin, H., Li, Z. X., Ahmed, I., Pramod, S., Lin, H., . . . Yu, Z. W. (2020). Influence of nonthermal extraction technique and allergenicity characteristics of tropomyosin from fish (Larimichthys crocea) in comparison with shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum). Food chemistry, 309, 125575. https://doi.org/10.1016/j.foodchem.2019.125575

Chicago Style (17th ed.) Citation

Xu, Li Li, Hong Lin, Zhen Xing Li, Ishfaq Ahmed, S.N Pramod, Hang Lin, Liang Tao Lv, Sheng Lan Tian, and Zhi Wen Yu. "Influence of Nonthermal Extraction Technique and Allergenicity Characteristics of Tropomyosin from Fish (Larimichthys Crocea) in Comparison with Shrimp (Litopenaeus Vannamei) and Clam (Ruditapes Philippinarum)." Food Chemistry 309 (2020): 125575. https://doi.org/10.1016/j.foodchem.2019.125575.

MLA (9th ed.) Citation

Xu, Li Li, et al. "Influence of Nonthermal Extraction Technique and Allergenicity Characteristics of Tropomyosin from Fish (Larimichthys Crocea) in Comparison with Shrimp (Litopenaeus Vannamei) and Clam (Ruditapes Philippinarum)." Food Chemistry, vol. 309, 2020, p. 125575, https://doi.org/10.1016/j.foodchem.2019.125575.