LIU Ying, C. S. Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein. China Food Publishing Company.
Chicago Style (17th ed.) CitationLIU Ying, CHEN Shiyun. Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein. China Food Publishing Company.
MLA (9th ed.) CitationLIU Ying, CHEN Shiyun. Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.