Flavor release from traditional dry-cured pork during oral processing

MLA

Xing Tian, et al. “Flavor Release from Traditional Dry-Cured Pork during Oral Processing.” Food Science and Human Wellness, vol. 12, Jan. 2023, pp. 102–10. EBSCOhost, https://doi.org/10.1016/j.fshw.2022.07.028.

APA

Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, & Chaoqun Zeng. (2023). Flavor release from traditional dry-cured pork during oral processing. Food Science and Human Wellness, 12, 102–110. https://doi.org/10.1016/j.fshw.2022.07.028

Chicago

Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, and Chaoqun Zeng. 2023. “Flavor Release from Traditional Dry-Cured Pork during Oral Processing.” Food Science and Human Wellness 12 (January): 102–10. doi:10.1016/j.fshw.2022.07.028.