APA (7th ed.) Citation

Zhang, J., Xu, D., Zhao, X., Mo, H., & Fang, Z. (2017). Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing. Wiley Online Library.

Chicago Style (17th ed.) Citation

Zhang, J., D. Xu, X. Zhao, H. Mo, and Zhongxiang Fang. Effect of Zanthoxylum Bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing. Wiley Online Library, 2017.

MLA (9th ed.) Citation

Zhang, J., et al. Effect of Zanthoxylum Bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing. Wiley Online Library, 2017.