APA (7th ed.) Citation

Ma, Q., Guo, S., Liu, X., Meng, Y., Shen, X., Zhang, H., & Li, Y. (2026). Quality Changes and Mass Transfer Kinetics During Deep‐Frying of Battered Shiitake Mushroom (Lentinula Edodes) Stalk. Journal of Food Process Engineering, 49(2), 1. https://doi.org/10.1111/jfpe.70366

Chicago Style (17th ed.) Citation

Ma, Qianqian, Shuihuan Guo, Xiaoyong Liu, Yijun Meng, Xiaoye Shen, Hongyin Zhang, and Yu Li. "Quality Changes and Mass Transfer Kinetics During Deep‐Frying of Battered Shiitake Mushroom (Lentinula Edodes) Stalk." Journal of Food Process Engineering 49, no. 2 (2026): 1. https://doi.org/10.1111/jfpe.70366.

MLA (9th ed.) Citation

Ma, Qianqian, et al. "Quality Changes and Mass Transfer Kinetics During Deep‐Frying of Battered Shiitake Mushroom (Lentinula Edodes) Stalk." Journal of Food Process Engineering, vol. 49, no. 2, 2026, p. 1, https://doi.org/10.1111/jfpe.70366.