APA (7th ed.) Citation

Zhang, M., Guo, X., Sun, X., & Zhu, K. (2024). Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies. Comprehensive reviews in food science and food safety, 23(6), e70028-n/a. https://doi.org/10.1111/1541-4337.70028

Chicago Style (17th ed.) Citation

Zhang, Meng‐Li, Xiao‐Na Guo, Xiao‐Hong Sun, and Ke‐Xue Zhu. "Frozen Dough Steamed Products: Deterioration Mechanism, Processing Technology, and Improvement Strategies." Comprehensive Reviews in Food Science and Food Safety 23, no. 6 (2024): e70028-n/a. https://doi.org/10.1111/1541-4337.70028.

MLA (9th ed.) Citation

Zhang, Meng‐Li, et al. "Frozen Dough Steamed Products: Deterioration Mechanism, Processing Technology, and Improvement Strategies." Comprehensive Reviews in Food Science and Food Safety, vol. 23, no. 6, 2024, pp. e70028-n/a, https://doi.org/10.1111/1541-4337.70028.