Gaya APA

al.], Y, D, [. (2015). Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs . : Elsevier Taiwan.

Gaya MLA

al.], Yi, Ding, [et. "Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs". : Elsevier Taiwan, 2015. e-journal.