APA (7th ed.) Citation

Xu, L. L., Xu, Y. N., Liu, W. J., Xue, C. H., Xu, T. C., & Wen, Y. Q. (2025). Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil. Elsevier.

Chicago Style (17th ed.) Citation

Xu, Li Li, Ya Nan Xu, Wei Jia Liu, Chang Hu Xue, Tong Cheng Xu, and Yun Qi Wen. Effect of Four-stage Refinement with Fortified Measures to Inhibit Oil Oxidation and Purification on the Quality of Anchovy Oil. Elsevier, 2025.

MLA (9th ed.) Citation

Xu, Li Li, et al. Effect of Four-stage Refinement with Fortified Measures to Inhibit Oil Oxidation and Purification on the Quality of Anchovy Oil. Elsevier, 2025.