APA (7th ed.) Citation

Li, S., Chen, X., Zhou, Y., Pan, M., Zhou, X., Hu, Y., & Zhao, L. (2024). Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill. Journal of Food Measurement and Characterization, 18(8), 6419-6432. https://doi.org/10.1007/s11694-024-02659-8

Chicago Style (17th ed.) Citation

Li, Shen, Xiao Chen, Yongsheng Zhou, Mingxuan Pan, Xinghu Zhou, Yadong Hu, and Liyan Zhao. "Multi-dimensional Evaluation of the Impacts of Heat Treatment Processes on the Flavor Quality of Antarctic Krill." Journal of Food Measurement and Characterization 18, no. 8 (2024): 6419-6432. https://doi.org/10.1007/s11694-024-02659-8.

MLA (9th ed.) Citation

Li, Shen, et al. "Multi-dimensional Evaluation of the Impacts of Heat Treatment Processes on the Flavor Quality of Antarctic Krill." Journal of Food Measurement and Characterization, vol. 18, no. 8, 2024, pp. 6419-6432, https://doi.org/10.1007/s11694-024-02659-8.