APA (7th ed.) Citation

Lin, W., & Barbut, S. Effects of 0–12% soy proteins (four texturized and one isolate) on a lean hybrid meat system: Cooking loss, texture, dynamic rheology, microstructure, and T2 NMR. Elsevier.

Chicago Style (17th ed.) Citation

Lin, Weilun, and Shai Barbut. Effects of 0–12% Soy Proteins (four Texturized and One Isolate) on a Lean Hybrid Meat System: Cooking Loss, Texture, Dynamic Rheology, Microstructure, and T2 NMR. Elsevier.

MLA (9th ed.) Citation

Lin, Weilun, and Shai Barbut. Effects of 0–12% Soy Proteins (four Texturized and One Isolate) on a Lean Hybrid Meat System: Cooking Loss, Texture, Dynamic Rheology, Microstructure, and T2 NMR. Elsevier.