Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel.

MLA

Yan, Xianghui, et al. “Covalent Modification by Phenolic Extract Improves the Structural Properties and Antioxidant Activities of the Protein Isolate from Cinnamomum Camphora Seed Kernel.” Food Chemistry, vol. 352, Aug. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.129377.

APA

Yan, X., Gao, Y., Liu, S., Zhang, G., Zhao, J., Cheng, D., Zeng, Z., Gong, X., Yu, P., & Gong, D. (2021). Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. Food Chemistry, 352, N.PAG. https://doi.org/10.1016/j.foodchem.2021.129377

Chicago

Yan, Xianghui, Yifang Gao, Shichang Liu, Guohua Zhang, Junxin Zhao, Ding Cheng, Zheling Zeng, Xiaofeng Gong, Ping Yu, and Deming Gong. 2021. “Covalent Modification by Phenolic Extract Improves the Structural Properties and Antioxidant Activities of the Protein Isolate from Cinnamomum Camphora Seed Kernel.” Food Chemistry 352 (August): N.PAG. doi:10.1016/j.foodchem.2021.129377.