APA (7th ed.) Citation

Zhang, M., Zhao, X., Liu, D., & Wang, G. Effects of the degree of oral processing on the properties of saliva-participating emulsions: Using stewed pork with brown sauce as the model. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Zhang, Mingcheng, Xiaocao Zhao, Dengyong Liu, and Guan Wang. Effects of the Degree of Oral Processing on the Properties of Saliva-participating Emulsions: Using Stewed Pork with Brown Sauce as the Model. Tsinghua University Press.

MLA (9th ed.) Citation

Zhang, Mingcheng, et al. Effects of the Degree of Oral Processing on the Properties of Saliva-participating Emulsions: Using Stewed Pork with Brown Sauce as the Model. Tsinghua University Press.