APA (7th ed.) Citation

Ze, S., Liu, Q., Ye, X., Wen, R., Sun, C., & Yu, Q. (2026). Unraveling flavor evolution in beef: The impact of aging methods and duration on precursors and volatile compounds. Food Chemistry, 513, N.PAG. https://doi.org/10.1016/j.foodchem.2026.148993

Chicago Style (17th ed.) Citation

Ze, Silu, Qianqian Liu, Xiangku Ye, Rongxin Wen, Chengfeng Sun, and Qianqian Yu. "Unraveling Flavor Evolution in Beef: The Impact of Aging Methods and Duration on Precursors and Volatile Compounds." Food Chemistry 513 (2026): N.PAG. https://doi.org/10.1016/j.foodchem.2026.148993.

MLA (9th ed.) Citation

Ze, Silu, et al. "Unraveling Flavor Evolution in Beef: The Impact of Aging Methods and Duration on Precursors and Volatile Compounds." Food Chemistry, vol. 513, 2026, p. N.PAG, https://doi.org/10.1016/j.foodchem.2026.148993.