Jamali, M.A.; Zhang, Y.; Teng, H.; Li, S.; Wang, F.; Peng, Z.
Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures. Molecules 2016, 21, 173.
https://doi.org/10.3390/molecules21020173
AMA Style
Jamali MA, Zhang Y, Teng H, Li S, Wang F, Peng Z.
Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures. Molecules. 2016; 21(2):173.
https://doi.org/10.3390/molecules21020173
Chicago/Turabian Style
Jamali, Muneer Ahmed, Yawei Zhang, Hui Teng, Shun Li, Fulong Wang, and Zengqi Peng.
2016. "Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures" Molecules 21, no. 2: 173.
https://doi.org/10.3390/molecules21020173
APA Style
Jamali, M. A., Zhang, Y., Teng, H., Li, S., Wang, F., & Peng, Z.
(2016). Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures. Molecules, 21(2), 173.
https://doi.org/10.3390/molecules21020173