Cite
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food.
MLA
Zhang, Yafei, et al. “The Non-Covalent and Covalent Interactions of Whey Proteins and Saccharides: Influencing Factor and Utilization in Food.” Critical Reviews in Food Science & Nutrition, June 2024, pp. 1–15. EBSCOhost, https://doi.org/10.1080/10408398.2024.2373386.
APA
Zhang, Y., Lin, X., Wang, Y., Ye, W., Lin, Y., Zhang, Y., Zhang, K., Zhao, K., & Guo, H. (2024). The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food. Critical Reviews in Food Science & Nutrition, 1–15. https://doi.org/10.1080/10408398.2024.2373386
Chicago
Zhang, Yafei, Xiaoya Lin, Yiran Wang, Wenhui Ye, Yingying Lin, Yuning Zhang, Kai Zhang, Kaixuan Zhao, and Huiyuan Guo. 2024. “The Non-Covalent and Covalent Interactions of Whey Proteins and Saccharides: Influencing Factor and Utilization in Food.” Critical Reviews in Food Science & Nutrition, June, 1–15. doi:10.1080/10408398.2024.2373386.