Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca, & Dong Uk Ahn. (2016). Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage. MDPI AG.
Chicago Style (17th ed.) CitationMarwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca, and Dong Uk Ahn. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat During Storage. MDPI AG, 2016.
MLA (9th ed.) CitationMarwan Al-Hijazeen, et al. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat During Storage. MDPI AG, 2016.
Warning: These citations may not always be 100% accurate.