Li, Y.; Li, H.; Zhu, Y.; Feng, C.; He, Z.; Chen, J.; Zeng, M.
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices. Foods 2023, 12, 3788.
https://doi.org/10.3390/foods12203788
AMA Style
Li Y, Li H, Zhu Y, Feng C, He Z, Chen J, Zeng M.
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices. Foods. 2023; 12(20):3788.
https://doi.org/10.3390/foods12203788
Chicago/Turabian Style
Li, Yong, Hua Li, Yinchun Zhu, Cuiping Feng, Zhiyong He, Jie Chen, and Maomao Zeng.
2023. "Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices" Foods 12, no. 20: 3788.
https://doi.org/10.3390/foods12203788
APA Style
Li, Y., Li, H., Zhu, Y., Feng, C., He, Z., Chen, J., & Zeng, M.
(2023). Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices. Foods, 12(20), 3788.
https://doi.org/10.3390/foods12203788