Li, H., Tang, X., Wu, C., & Yu, S. Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: Potentially risky and volatile products. Tsinghua University Press.
Chicago Style (17th ed.) CitationLi, He, Xiangyi Tang, Chunjian Wu, and Shujuan Yu. Maillard Reaction in Chinese Household-prepared Stewed Pork Balls with Brown Sauce: Potentially Risky and Volatile Products. Tsinghua University Press.
MLA (9th ed.) CitationLi, He, et al. Maillard Reaction in Chinese Household-prepared Stewed Pork Balls with Brown Sauce: Potentially Risky and Volatile Products. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.