Li, N., Prescott, J., Wu, Y., Barzi, F., Yu, X., Zhao, L., . . . Gray, B. (2009). The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China. Cambridge University Press.
Chicago Style (17th ed.) CitationLi, N., et al. The Effects of a Reduced-sodium, High-potassium Salt Substitute on Food Taste and Acceptability in Rural Northern China. Cambridge University Press, 2009.
MLA (9th ed.) CitationLi, N., et al. The Effects of a Reduced-sodium, High-potassium Salt Substitute on Food Taste and Acceptability in Rural Northern China. Cambridge University Press, 2009.
Warning: These citations may not always be 100% accurate.