Upgrading the functional properties of apricot kernel proteins through fibrillization.

MLA

Li, Shuangjian, et al. “Upgrading the Functional Properties of Apricot Kernel Proteins through Fibrillization.” Food Hydrocolloids, vol. 161, Apr. 2025, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2024.110872.

APA

Li, S., Liu, X., Fang, Y., & Cao, Y. (2025). Upgrading the functional properties of apricot kernel proteins through fibrillization. Food Hydrocolloids, 161, N.PAG. https://doi.org/10.1016/j.foodhyd.2024.110872

Chicago

Li, Shuangjian, Xihua Liu, Yapeng Fang, and Yiping Cao. 2025. “Upgrading the Functional Properties of Apricot Kernel Proteins through Fibrillization.” Food Hydrocolloids 161 (April): N.PAG. doi:10.1016/j.foodhyd.2024.110872.