APA (7th ed.) Citation

Q, G., E, M., S, L., J, J., & D, C. (2026). Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods. Journal of food science, 91(6), e71183. https://doi.org/10.1111/1750-3841.71183

Chicago Style (17th ed.) Citation

Q, Geng, Ma E, Lin S, Jiao J, and Chen D. "Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods." Journal of Food Science 91, no. 6 (2026): e71183. https://doi.org/10.1111/1750-3841.71183.

MLA (9th ed.) Citation

Q, Geng, et al. "Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods." Journal of Food Science, vol. 91, no. 6, 2026, p. e71183, https://doi.org/10.1111/1750-3841.71183.