Cite
Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing.
MLA
Zong, Xuyan, et al. “Effect of Dissolved Oxygen on the Oxidative and Structural Characteristics of Protein in Beer during Forced Ageing.” International Journal of Food Science & Technology, vol. 56, no. 5, May 2021, pp. 2548–56. EBSCOhost, https://doi.org/10.1111/ijfs.14894.
APA
Zong, X., Yang, H., Jin, X., Brennan, C. S., Coldea, T. E., Cai, L., & Zhao, H. (2021). Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. International Journal of Food Science & Technology, 56(5), 2548–2556. https://doi.org/10.1111/ijfs.14894
Chicago
Zong, Xuyan, Huirong Yang, Xiaofan Jin, Charles S. Brennan, Teodora Emilia Coldea, Linfei Cai, and Haifeng Zhao. 2021. “Effect of Dissolved Oxygen on the Oxidative and Structural Characteristics of Protein in Beer during Forced Ageing.” International Journal of Food Science & Technology 56 (5): 2548–56. doi:10.1111/ijfs.14894.