APA (7th ed.) Citation

Zhang, S., Wang, H., Wu, P., Gao, S., Jin, Z., Pi, T., . . . Meng, X. (2026). Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking. Food Research International, 240, N.PAG. https://doi.org/10.1016/j.foodres.2026.119528

Chicago Style (17th ed.) Citation

Zhang, Siyi, Hengpeng Wang, Peng Wu, Sumin Gao, Zihan Jin, Te Pi, Yang Meng, and Xiangren Meng. "Unraveling the Flavor Characteristics of Reduced-sodium Marinated Duck Breast Prepared by Potassium Chloride Substitute and Sous-vide Cooking." Food Research International 240 (2026): N.PAG. https://doi.org/10.1016/j.foodres.2026.119528.

MLA (9th ed.) Citation

Zhang, Siyi, et al. "Unraveling the Flavor Characteristics of Reduced-sodium Marinated Duck Breast Prepared by Potassium Chloride Substitute and Sous-vide Cooking." Food Research International, vol. 240, 2026, p. N.PAG, https://doi.org/10.1016/j.foodres.2026.119528.