A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal.

MLA

Chi, Zihan, et al. “A Co-Fermentation Technology Based on Small Peptide Production and Protein Structure Modification Increases the Edible Value of Corn Gluten Meal.” LWT - Food Science & Technology, vol. 198, Apr. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2024.116054.

APA

Chi, Z., Feng, Y., Wei, X., Yang, H., Fang, X., Cheng, B., Li, Z., Shi, B., & Gu, Z. (2024). A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal. LWT - Food Science & Technology, 198, N.PAG. https://doi.org/10.1016/j.lwt.2024.116054

Chicago

Chi, Zihan, Ye Feng, Xinke Wei, Hao Yang, Xiuyu Fang, Baojing Cheng, Zhongyu Li, Baoming Shi, and Zhigang Gu. 2024. “A Co-Fermentation Technology Based on Small Peptide Production and Protein Structure Modification Increases the Edible Value of Corn Gluten Meal.” LWT - Food Science & Technology 198 (April): N.PAG. doi:10.1016/j.lwt.2024.116054.