APA (7th ed.) Citation

Wang, L., Zhou, Y., Yang, Q., Fu, L., Li, K., & Bai, Y. High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: Effect on emulsifying and interfacial properties. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Wang, Linmeng, Yanfang Zhou, Qing Yang, Lei Fu, Ke Li, and Yanhong Bai. High-intensity Ultrasound of Chicken Myofibrillar Protein Under Reduced-salt Conditions: Effect on Emulsifying and Interfacial Properties. Tsinghua University Press.

MLA (9th ed.) Citation

Wang, Linmeng, et al. High-intensity Ultrasound of Chicken Myofibrillar Protein Under Reduced-salt Conditions: Effect on Emulsifying and Interfacial Properties. Tsinghua University Press.