Cite
Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle.
MLA
Wu, Haizhou, et al. “Mechanisms Involved in the Inhibitory Effects of Free Fatty Acids on Lipid Peroxidation in Turkey Muscle.” Food Chemistry, vol. 342, Apr. 2021, p. 128333. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.128333.
APA
Wu, H., Xiao, S., Yin, J., Zhang, J., & Richards, M. P. (2021). Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle. Food Chemistry, 342, 128333. https://doi.org/10.1016/j.foodchem.2020.128333
Chicago
Wu, Haizhou, Shulan Xiao, Jie Yin, Jianhao Zhang, and Mark P Richards. 2021. “Mechanisms Involved in the Inhibitory Effects of Free Fatty Acids on Lipid Peroxidation in Turkey Muscle.” Food Chemistry 342 (April): 128333. doi:10.1016/j.foodchem.2020.128333.