APA (7th ed.) Citation

LIU, J., YANG, P., WANG, K., LIU, Y., PRINCE, C., HUANG, F., . . . ZHANG, C. (2025). Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model. Shipin gongye ke-ji, 46(7), 272-282. https://doi.org/10.13386/j.issn1002-0306.2024050156

Chicago Style (17th ed.) Citation

LIU, Jiaxin, Ping YANG, Kangyu WANG, Yue LIU, Chisoro PRINCE, Feng HUANG, Hongbo LI, Haizhen MO, and Chunhui ZHANG. "Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model." Shipin Gongye Ke-ji 46, no. 7 (2025): 272-282. https://doi.org/10.13386/j.issn1002-0306.2024050156.

MLA (9th ed.) Citation

LIU, Jiaxin, et al. "Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model." Shipin Gongye Ke-ji, vol. 46, no. 7, 2025, pp. 272-282, https://doi.org/10.13386/j.issn1002-0306.2024050156.