APA (7th ed.) Citation

Deng, Y., Cao, W., Wei, X., Liu, W., Li, L., Chen, J., . . . Duan, X. (2026). Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking. Journal of Food Science (John Wiley & Sons, Inc.), 91(4), 1. https://doi.org/10.1111/1750-3841.70995

Chicago Style (17th ed.) Citation

Deng, Yiming, Weiwei Cao, Xinyu Wei, Wenchao Liu, Linlin Li, Junliang Chen, Tongxiang Yang, Guangyue Ren, and Xu Duan. "Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking." Journal of Food Science (John Wiley & Sons, Inc.) 91, no. 4 (2026): 1. https://doi.org/10.1111/1750-3841.70995.

MLA (9th ed.) Citation

Deng, Yiming, et al. "Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking." Journal of Food Science (John Wiley & Sons, Inc.), vol. 91, no. 4, 2026, p. 1, https://doi.org/10.1111/1750-3841.70995.