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