APA (7th ed.) Citation

Shi, Y., Li, J., Zhou, L., Zhang, J., Feng, X., Xing, W., . . . Bai, Y. (2025). Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system. Current Research in Food Science, 10(100973-), . https://doi.org/10.1016/j.crfs.2025.100973

Chicago Style (17th ed.) Citation

Shi, Yujie, Jing Li, Longzhu Zhou, Junmin Zhang, Xiaohui Feng, Weihai Xing, Chaohua Tang, and Yueyu Bai. "Exploring the Contribution of Phosphatidylcholine and Triglyceride on the Formation of Beef Aroma-active Compounds with Thermal Oxidation System." Current Research in Food Science 10, no. 100973- (2025). https://doi.org/10.1016/j.crfs.2025.100973.

MLA (9th ed.) Citation

Shi, Yujie, et al. "Exploring the Contribution of Phosphatidylcholine and Triglyceride on the Formation of Beef Aroma-active Compounds with Thermal Oxidation System." Current Research in Food Science, vol. 10, no. 100973-, 2025, https://doi.org/10.1016/j.crfs.2025.100973.