Zhao, S.; Li, M.; Hei, M.; Zhao, Y.; Li, J.; Kang, Z.; Ma, H.; Xiong, G.
An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage. Foods 2024, 13, 3972.
https://doi.org/10.3390/foods13233972
AMA Style
Zhao S, Li M, Hei M, Zhao Y, Li J, Kang Z, Ma H, Xiong G.
An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage. Foods. 2024; 13(23):3972.
https://doi.org/10.3390/foods13233972
Chicago/Turabian Style
Zhao, Shengming, Mengke Li, Mengran Hei, Yanyan Zhao, Jingjun Li, Zhuangli Kang, Hanjun Ma, and Guoyuan Xiong.
2024. "An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage" Foods 13, no. 23: 3972.
https://doi.org/10.3390/foods13233972
APA Style
Zhao, S., Li, M., Hei, M., Zhao, Y., Li, J., Kang, Z., Ma, H., & Xiong, G.
(2024). An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage. Foods, 13(23), 3972.
https://doi.org/10.3390/foods13233972
