Cite
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish.
MLA
Chen, Xi, et al. “Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish.” Journal of Aquatic Food Product Technology, vol. 33, no. 3, Apr. 2024, pp. 275–90. EBSCOhost, https://doi.org/10.1080/10498850.2024.2348994.
APA
Chen, X., Wang, R., Yu, H., Huang, Y., & Zhang, S. (2024). Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish. Journal of Aquatic Food Product Technology, 33(3), 275–290. https://doi.org/10.1080/10498850.2024.2348994
Chicago
Chen, Xi, Ruichun Wang, Haixia Yu, Yingying Huang, and Simin Zhang. 2024. “Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish.” Journal of Aquatic Food Product Technology 33 (3): 275–90. doi:10.1080/10498850.2024.2348994.