Kang, K., Kang, K., Zhang, F., Fu, F., Fu, F., Ouyang, J., . . . Yang, H. Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat. Frontiers Media S.A.
Chicago Style (17th ed.) CitationKang, Kelang, et al. Effects of Quantitative Marinating on Meat Quality, Biogenic Amines, and Flavor Compounds in Crayfish Meat. Frontiers Media S.A.
MLA (9th ed.) CitationKang, Kelang, et al. Effects of Quantitative Marinating on Meat Quality, Biogenic Amines, and Flavor Compounds in Crayfish Meat. Frontiers Media S.A.
Warning: These citations may not always be 100% accurate.