Wei, J.;                     Zhang, F.;                     Yang, L.;                     Wang, C.    
        Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties. Foods 2025, 14, 3659.
    https://doi.org/10.3390/foods14213659
    AMA Style
    
                                Wei J,                                 Zhang F,                                 Yang L,                                 Wang C.        
                Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties. Foods. 2025; 14(21):3659.
        https://doi.org/10.3390/foods14213659
    
    Chicago/Turabian Style
    
                                Wei, Jiaxin,                                 Fujuan Zhang,                                 Li Yang,                                 and Cuntang Wang.        
                2025. "Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties" Foods 14, no. 21: 3659.
        https://doi.org/10.3390/foods14213659
    
    APA Style
    
                                Wei, J.,                                 Zhang, F.,                                 Yang, L.,                                 & Wang, C.        
        
        (2025). Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties. Foods, 14(21), 3659.
        https://doi.org/10.3390/foods14213659