APA (7th ed.) Citation

Wang, B., Du, X., Kong, B., Liu, Q., Li, F., Pan, N., . . . Zhang, D. (2020). Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics sonochemistry, 64, 104860. https://doi.org/10.1016/j.ultsonch.2019.104860

Chicago Style (17th ed.) Citation

Wang, Bo, Xin Du, Baohua Kong, Qian Liu, Fangfei Li, Nan Pan, Xiufang Xia, and Dongjie Zhang. "Effect of Ultrasound Thawing, Vacuum Thawing, and Microwave Thawing on Gelling Properties of Protein from Porcine Longissimus Dorsi." Ultrasonics Sonochemistry 64 (2020): 104860. https://doi.org/10.1016/j.ultsonch.2019.104860.

MLA (9th ed.) Citation

Wang, Bo, et al. "Effect of Ultrasound Thawing, Vacuum Thawing, and Microwave Thawing on Gelling Properties of Protein from Porcine Longissimus Dorsi." Ultrasonics Sonochemistry, vol. 64, 2020, p. 104860, https://doi.org/10.1016/j.ultsonch.2019.104860.