APA (7th ed.) Citation

J, L., B, Z., X, L., L, T., Z, W., J, B., . . . H, L. (2026). NIRS features and multi-model optimization fusion enabled comprehensive method for quantitative and qualitative assessment of lamb meat quality. Food research international (Ottawa, Ont.), 240, 119670. https://doi.org/10.1016/j.foodres.2026.119670

Chicago Style (17th ed.) Citation

J, Liu, et al. "NIRS Features and Multi-model Optimization Fusion Enabled Comprehensive Method for Quantitative and Qualitative Assessment of Lamb Meat Quality." Food Research International (Ottawa, Ont.) 240 (2026): 119670. https://doi.org/10.1016/j.foodres.2026.119670.

MLA (9th ed.) Citation

J, Liu, et al. "NIRS Features and Multi-model Optimization Fusion Enabled Comprehensive Method for Quantitative and Qualitative Assessment of Lamb Meat Quality." Food Research International (Ottawa, Ont.), vol. 240, 2026, p. 119670, https://doi.org/10.1016/j.foodres.2026.119670.