APA (7th ed.) Citation

Jin, L., Zhang, J., Zhang, R., Xing, L., Li, M., Yao, X., & Zhang, W. (2026). Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing. Ultrasonics Sonochemistry, 130, N.PAG. https://doi.org/10.1016/j.ultsonch.2026.107919

Chicago Style (17th ed.) Citation

Jin, Lei, Jian Zhang, Ruyu Zhang, Lujuan Xing, Min Li, Xianqi Yao, and Wangang Zhang. "Effects of Ultrasound-assisted Tumbling on Physicochemical Properties, Myofibrillar Protein Structure, and Protein Oxidation During Beef Curing." Ultrasonics Sonochemistry 130 (2026): N.PAG. https://doi.org/10.1016/j.ultsonch.2026.107919.

MLA (9th ed.) Citation

Jin, Lei, et al. "Effects of Ultrasound-assisted Tumbling on Physicochemical Properties, Myofibrillar Protein Structure, and Protein Oxidation During Beef Curing." Ultrasonics Sonochemistry, vol. 130, 2026, p. N.PAG, https://doi.org/10.1016/j.ultsonch.2026.107919.