Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

MLA

Jieyu Li, et al. “Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures.” Frontiers in Nutrition, vol. 9, June 2022. EBSCOhost, https://doi.org/10.3389/fnut.2022.923433.

APA

Jieyu Li, Linfan Shi, Zhongyang Ren, & Wuyin Weng. (2022). Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.923433

Chicago

Jieyu Li, Linfan Shi, Zhongyang Ren, and Wuyin Weng. 2022. “Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures.” Frontiers in Nutrition 9 (June). doi:10.3389/fnut.2022.923433.