Shi, Y., Li, J., Zhou, L., Zhang, J., Feng, X., Xing, W., . . . Bai, Y. Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system. Elsevier.
Chicago Style (17th ed.) CitationShi, Yujie, Jing Li, Longzhu Zhou, Junmin Zhang, Xiaohui Feng, Weihai Xing, Chaohua Tang, and Yueyu Bai. Exploring the Contribution of Phosphatidylcholine and Triglyceride on the Formation of Beef Aroma-active Compounds with Thermal Oxidation System. Elsevier.
MLA (9th ed.) CitationShi, Yujie, et al. Exploring the Contribution of Phosphatidylcholine and Triglyceride on the Formation of Beef Aroma-active Compounds with Thermal Oxidation System. Elsevier.
Warning: These citations may not always be 100% accurate.