Cita APA (7a ed.)
Shan, X., Bohu, L., Guojin, L., & Liu, J. (2025). Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability. Foods. https://doi.org/10.3390/foods14183215
Cita Chicago Style (17a ed.)
Shan, Xue, Liu Bohu, Lan Guojin, y Jia Liu. "Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability." Foods 2025. https://doi.org/10.3390/foods14183215.
Cita MLA (9a ed.)
Shan, Xue, et al. "Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability." Foods, 2025, https://doi.org/10.3390/foods14183215.
Precaución: Estas citas no son 100% exactas.