APA (7th ed.) Citation

Cheng, W., Sun, D., Pu, H., & Wei, Q. (2018). Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. Food chemistry, 239, 1001-1008. https://doi.org/10.1016/j.foodchem.2017.07.011

Chicago Style (17th ed.) Citation

Cheng, Weiwei, Da-Wen Sun, Hongbin Pu, and Qingyi Wei. "Characterization of Myofibrils Cold Structural Deformation Degrees of Frozen Pork Using Hyperspectral Imaging Coupled with Spectral Angle Mapping Algorithm." Food Chemistry 239 (2018): 1001-1008. https://doi.org/10.1016/j.foodchem.2017.07.011.

MLA (9th ed.) Citation

Cheng, Weiwei, et al. "Characterization of Myofibrils Cold Structural Deformation Degrees of Frozen Pork Using Hyperspectral Imaging Coupled with Spectral Angle Mapping Algorithm." Food Chemistry, vol. 239, 2018, pp. 1001-1008, https://doi.org/10.1016/j.foodchem.2017.07.011.