Yue, Z., Yu, Q., Qin, Y., He, Y., Liu, J., & Zhu, Y. Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup. Elsevier.
Chicago Style (17th ed.) CitationYue, Ziyan, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, and Yingchun Zhu. Enhancement of Quality Induced by Ultrasonic-assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Flavor Characteristic of the Chicken Soup. Elsevier.
MLA (9th ed.) CitationYue, Ziyan, et al. Enhancement of Quality Induced by Ultrasonic-assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Flavor Characteristic of the Chicken Soup. Elsevier.
Warning: These citations may not always be 100% accurate.