Xu, C.-C.; Yu, H.; Xie, P.; Sun, B.-Z.; Wang, X.-Y.; Zhang, S.-S.
Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods 2020, 9, 478.
https://doi.org/10.3390/foods9040478
AMA Style
Xu C-C, Yu H, Xie P, Sun B-Z, Wang X-Y, Zhang S-S.
Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods. 2020; 9(4):478.
https://doi.org/10.3390/foods9040478
Chicago/Turabian Style
Xu, Chen-Chen, Hui Yu, Peng Xie, Bao-Zhong Sun, Xiang-Yuan Wang, and Song-Shan Zhang.
2020. "Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage" Foods 9, no. 4: 478.
https://doi.org/10.3390/foods9040478
APA Style
Xu, C. -C., Yu, H., Xie, P., Sun, B. -Z., Wang, X. -Y., & Zhang, S. -S.
(2020). Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods, 9(4), 478.
https://doi.org/10.3390/foods9040478