APA (7th ed.) Citation

Liu, H., Ling, X., Li, F., Kong, F., Tang, J., Shi, H., & Jiao, Y. (2025). Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking. Food Biophysics, 20(1), 1. https://doi.org/10.1007/s11483-024-09922-x

Chicago Style (17th ed.) Citation

Liu, Hongyun, Xiaochan Ling, Feng Li, Fanbin Kong, Juming Tang, Hu Shi, and Yang Jiao. "Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex Argentinus) Before and After High/Low Temperature Cooking." Food Biophysics 20, no. 1 (2025): 1. https://doi.org/10.1007/s11483-024-09922-x.

MLA (9th ed.) Citation

Liu, Hongyun, et al. "Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex Argentinus) Before and After High/Low Temperature Cooking." Food Biophysics, vol. 20, no. 1, 2025, p. 1, https://doi.org/10.1007/s11483-024-09922-x.