Functional Properties of Protein Fractions of Channel Catfish ( Ictalurus punctatus) and Their Effects in an Emulsion System.

MLA

Huaixia Yin, et al. “Functional Properties of Protein Fractions of Channel Catfish ( Ictalurus Punctatus) and Their Effects in an Emulsion System.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 76, no. 3, Apr. 2011, pp. E283–90. EBSCOhost, https://doi.org/10.1111/j.1750-3841.2011.02057.x.

APA

Huaixia Yin, Yuting Wan, Jianing Pu, Bechtel, P. J., & Sathivel, S. (2011). Functional Properties of Protein Fractions of Channel Catfish ( Ictalurus punctatus) and Their Effects in an Emulsion System. Journal of Food Science (John Wiley & Sons, Inc.), 76(3), E283–E290. https://doi.org/10.1111/j.1750-3841.2011.02057.x

Chicago

Huaixia Yin, Yuting Wan, Jianing Pu, Peter J. Bechtel, and Subramaniam Sathivel. 2011. “Functional Properties of Protein Fractions of Channel Catfish ( Ictalurus Punctatus) and Their Effects in an Emulsion System.” Journal of Food Science (John Wiley & Sons, Inc.) 76 (3): E283–90. doi:10.1111/j.1750-3841.2011.02057.x.