APA (7th ed.) Citation

Y, L., M, X., Y, C., S, X., & Y, C. (2026). Effects of CaCl2 on the lipid properties of rapidly salted separated egg yolk and lipidomic analysis. Food research international (Ottawa, Ont.), 235, 119205. https://doi.org/10.1016/j.foodres.2026.119205

Chicago Style (17th ed.) Citation

Y, Liu, Xu M, Chang Y, Xu S, and Chi Y. "Effects of CaCl2 on the Lipid Properties of Rapidly Salted Separated Egg Yolk and Lipidomic Analysis." Food Research International (Ottawa, Ont.) 235 (2026): 119205. https://doi.org/10.1016/j.foodres.2026.119205.

MLA (9th ed.) Citation

Y, Liu, et al. "Effects of CaCl2 on the Lipid Properties of Rapidly Salted Separated Egg Yolk and Lipidomic Analysis." Food Research International (Ottawa, Ont.), vol. 235, 2026, p. 119205, https://doi.org/10.1016/j.foodres.2026.119205.