APA (7th ed.) Citation

Q, C., S, C., J, T., Z, W., M, Z., Z, H., & J, C. (2026). Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens. Molecules (Basel, Switzerland), 31(13), . https://doi.org/10.3390/molecules31132289

Chicago Style (17th ed.) Citation

Q, Chen, Chen S, Tong J, Wang Z, Zeng M, He Z, and Chen J. "Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens." Molecules (Basel, Switzerland) 31, no. 13 (2026). https://doi.org/10.3390/molecules31132289.

MLA (9th ed.) Citation

Q, Chen, et al. "Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens." Molecules (Basel, Switzerland), vol. 31, no. 13, 2026, https://doi.org/10.3390/molecules31132289.