Luo, W.; Wang, J.; Chen, Y.; Zhang, Q.; Wang, J.; Geng, F.
Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities. Molecules 2023, 28, 4601.
https://doi.org/10.3390/molecules28124601
AMA Style
Luo W, Wang J, Chen Y, Zhang Q, Wang J, Geng F.
Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities. Molecules. 2023; 28(12):4601.
https://doi.org/10.3390/molecules28124601
Chicago/Turabian Style
Luo, Wei, Jinghui Wang, Yan Chen, Qionglian Zhang, Jinqiu Wang, and Fang Geng.
2023. "Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities" Molecules 28, no. 12: 4601.
https://doi.org/10.3390/molecules28124601
APA Style
Luo, W., Wang, J., Chen, Y., Zhang, Q., Wang, J., & Geng, F.
(2023). Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities. Molecules, 28(12), 4601.
https://doi.org/10.3390/molecules28124601