WU, Y., LIU, M., FANG, B., & ZHANG, M. Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationWU, Yao, Mingkun LIU, Bing FANG, and Ming ZHANG. Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationWU, Yao, et al. Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.