APA (7th ed.) Citation

Zhang, J., Liu, Z., Hu, Y., Fang, Z., Chen, J., Wu, D., & Ye, X. (2011). Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.

Chicago Style (17th ed.) Citation

Zhang, J., Z. Liu, Y. Hu, Zhongxiang Fang, J. Chen, D. Wu, and X. Ye. Effect of Sucrose on the Generation of Free Amino Acids and Biogenic Amines in Chinese Traditional Dry-cured Fish During Processing and Storage. 2011.

MLA (9th ed.) Citation

Zhang, J., et al. Effect of Sucrose on the Generation of Free Amino Acids and Biogenic Amines in Chinese Traditional Dry-cured Fish During Processing and Storage. 2011.