APA (7th ed.) Citation

Yang, W., Wu, Z., Song, X., & Zhao, Z. (2025). Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development. Scientific Reports, 15(1), 1. https://doi.org/10.1038/s41598-025-20374-2

Chicago Style (17th ed.) Citation

Yang, Wentao, Zhenhao Wu, Xiaoning Song, and Zhifeng Zhao. "Ultrasonic Processing in Rabbit Leg Braising Advances Microstructure, Water Retention, and Flavor Development." Scientific Reports 15, no. 1 (2025): 1. https://doi.org/10.1038/s41598-025-20374-2.

MLA (9th ed.) Citation

Yang, Wentao, et al. "Ultrasonic Processing in Rabbit Leg Braising Advances Microstructure, Water Retention, and Flavor Development." Scientific Reports, vol. 15, no. 1, 2025, p. 1, https://doi.org/10.1038/s41598-025-20374-2.