APA (7th ed.) Citation

Tsai, Y., Kung, H., Lin, C., Hsieh, C., Ou, T., Chang, T., & Lee, Y. (2022). Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties, 25(1), 237. https://doi.org/10.1080/10942912.2022.2029483

Chicago Style (17th ed.) Citation

Tsai, Yung-Hsiang, Hsien-Feng Kung, Chung-Saint Lin, Ching-Yu Hsieh, Tsung-Yin Ou, Tien-Hsiang Chang, and Yi-Chen Lee. "Impacts of High-pressure Processing on Quality and Shelf-life of Yellowfin Tuna (Thunnus Albacares) Stored at 4°C and 15°C." International Journal of Food Properties 25, no. 1 (2022): 237. https://doi.org/10.1080/10942912.2022.2029483.

MLA (9th ed.) Citation

Tsai, Yung-Hsiang, et al. "Impacts of High-pressure Processing on Quality and Shelf-life of Yellowfin Tuna (Thunnus Albacares) Stored at 4°C and 15°C." International Journal of Food Properties, vol. 25, no. 1, 2022, p. 237, https://doi.org/10.1080/10942912.2022.2029483.