APA (7th ed.) Citation

Ping, C., Zhao, X., He, C., Zheng, Y., & Zhang, H. Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation. Elsevier.

Chicago Style (17th ed.) Citation

Ping, Chunyuan, Xiangdong Zhao, Congcong He, Yingying Zheng, and Haibao Zhang. Comparing Effects of Tangerine-peel (Citrus Reticulata Blanco) Age and Concentration on Deep-fried Rabbit Meat: Impact on Heterocyclic Aromatic Amines, Amino Acids, and Flavor Compound Formation. Elsevier.

MLA (9th ed.) Citation

Ping, Chunyuan, et al. Comparing Effects of Tangerine-peel (Citrus Reticulata Blanco) Age and Concentration on Deep-fried Rabbit Meat: Impact on Heterocyclic Aromatic Amines, Amino Acids, and Flavor Compound Formation. Elsevier.