The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat.

MLA

Ivane, Ngouana Moffo A., et al. “The Effect of Different Capsicum Annuum Components on the Quality and Shelf-Life of Chicken Breast Meat.” Food Control, vol. 159, May 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodcont.2023.110263.

APA

Ivane, N. M. A., Wang, W., Ma, Q., Wang, J., Liu, Y., Haruna, S. A., Roméo Elysé, F., & Sun, J. (2024). The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat. Food Control, 159, N.PAG. https://doi.org/10.1016/j.foodcont.2023.110263

Chicago

Ivane, Ngouana Moffo A., Wenxiu Wang, Qianyun Ma, Jie Wang, Yaqiong Liu, Suleiman A. Haruna, Fopa Roméo Elysé, and Jianfeng Sun. 2024. “The Effect of Different Capsicum Annuum Components on the Quality and Shelf-Life of Chicken Breast Meat.” Food Control 159 (May): N.PAG. doi:10.1016/j.foodcont.2023.110263.