APA (7th ed.) Citation

Wang, X., Li, J., Wu, X., Fan, S., Wang, Z., Zhao, Y., . . . Chen, D. A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes. Frontiers Media S.A.

Chicago Style (17th ed.) Citation

Wang, Xuan, Jun Li, Xiaomeng Wu, Sai Fan, Zhu Wang, Yunfeng Zhao, Jingguang Li, and Dawei Chen. A Comparative Analysis of Nutritional Content Changes in Six Chinese Cuisines Prepared Using Industrial Versus Traditional Hand-cooked Modes. Frontiers Media S.A.

MLA (9th ed.) Citation

Wang, Xuan, et al. A Comparative Analysis of Nutritional Content Changes in Six Chinese Cuisines Prepared Using Industrial Versus Traditional Hand-cooked Modes. Frontiers Media S.A.