APA (7th ed.) Citation

Zhang, Q., Yuan, L., Kong, Y., Xiong, Z., Bao, Y., & Gao, R. Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics. Elsevier.

Chicago Style (17th ed.) Citation

Zhang, Qianqian, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, and Ruichang Gao. Changes in Texture, Flavor, and Protein Digestion of Low-salt Chickpea Surimi Composite Gel: Based on Kanto Cooking Model and Peptidomics. Elsevier.

MLA (9th ed.) Citation

Zhang, Qianqian, et al. Changes in Texture, Flavor, and Protein Digestion of Low-salt Chickpea Surimi Composite Gel: Based on Kanto Cooking Model and Peptidomics. Elsevier.