APA引文

2-s2.0-85206110910. (2025). Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms. Food Chemistry, 464, . https://doi.org/10.1016/j.foodchem.2024.141466

Chicago Style (17th ed.) Citation

2-s2.0-85206110910. "Reheating-induced Gel Properties Change and Flavor Evolution of Surimi-based Seafood: Effects and Mechanisms." Food Chemistry 464 (2025). https://doi.org/10.1016/j.foodchem.2024.141466.

MLA引文

2-s2.0-85206110910. "Reheating-induced Gel Properties Change and Flavor Evolution of Surimi-based Seafood: Effects and Mechanisms." Food Chemistry, vol. 464, 2025, https://doi.org/10.1016/j.foodchem.2024.141466.