APA (7th ed.) Citation

ML, L., YS, L., PY, W., LH, C., SM, H., & KC, H. (2026). Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray. Food research international (Ottawa, Ont.), 237, 119368. https://doi.org/10.1016/j.foodres.2026.119368

Chicago Style (17th ed.) Citation

ML, Li, Lin YS, Wu PY, Chang LH, Huang SM, and Hsu KC. "Inhibitory Effects of Fruit Powders on Heterocyclic Amine Formation in Charcoal-grilled Pork: A Comparative Study of Application Methods and Development of a Functional Barbecue Sauce Spray." Food Research International (Ottawa, Ont.) 237 (2026): 119368. https://doi.org/10.1016/j.foodres.2026.119368.

MLA (9th ed.) Citation

ML, Li, et al. "Inhibitory Effects of Fruit Powders on Heterocyclic Amine Formation in Charcoal-grilled Pork: A Comparative Study of Application Methods and Development of a Functional Barbecue Sauce Spray." Food Research International (Ottawa, Ont.), vol. 237, 2026, p. 119368, https://doi.org/10.1016/j.foodres.2026.119368.