CAO, R., ZHANG, X., DIAO, J., CHEN, Y., LI, M., ZHANG, J., & WANG, C. Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationCAO, Rong'an, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, and Changyuan WANG. Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationCAO, Rong'an, et al. Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.