Cite
Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses.
MLA
Xie, Mengxi, et al. “Ultrasound-Assisted Fermentation for Antioxidant Peptides Preparation from Okara: Optimization, Stability, and Functional Analyses.” Food Chemistry, vol. 439, May 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.138078.
APA
Xie, M., Ma, Y., An, F., Yu, M., Zhang, L., Tao, X., Pan, G., Liu, Q., Wu, J., & Wu, R. (2024). Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses. Food Chemistry, 439, N.PAG. https://doi.org/10.1016/j.foodchem.2023.138078
Chicago
Xie, Mengxi, Yuanyuan Ma, Feiyu An, Miao Yu, Lanwei Zhang, Xinyu Tao, Guoyang Pan, Qu Liu, Junrui Wu, and Rina Wu. 2024. “Ultrasound-Assisted Fermentation for Antioxidant Peptides Preparation from Okara: Optimization, Stability, and Functional Analyses.” Food Chemistry 439 (May): N.PAG. doi:10.1016/j.foodchem.2023.138078.