Ma, Y.;                     Fu, S.;                     Cheng, K.-W.;                     Liu, B.    
        Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. Int. J. Mol. Sci. 2024, 25, 8668.
    https://doi.org/10.3390/ijms25168668
    AMA Style
    
                                Ma Y,                                 Fu S,                                 Cheng K-W,                                 Liu B.        
                Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. International Journal of Molecular Sciences. 2024; 25(16):8668.
        https://doi.org/10.3390/ijms25168668
    
    Chicago/Turabian Style
    
                                Ma, Yurong,                                 Shuang Fu,                                 Ka-Wing Cheng,                                 and Bin Liu.        
                2024. "Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues" International Journal of Molecular Sciences 25, no. 16: 8668.
        https://doi.org/10.3390/ijms25168668
    
    APA Style
    
                                Ma, Y.,                                 Fu, S.,                                 Cheng, K.-W.,                                 & Liu, B.        
        
        (2024). Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues. International Journal of Molecular Sciences, 25(16), 8668.
        https://doi.org/10.3390/ijms25168668