HUANG, Y., LIU, J., ZHU, Y., SUN, B., LIU, L., LÜ, M., & ZHU, X. Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationHUANG, Yuyang, Jiyuan LIU, Ying ZHU, Bingyu SUN, Linlin LIU, Mingshou LÜ, and Xiuqing ZHU. Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationHUANG, Yuyang, et al. Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.