Cite
Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations.
MLA
Wu, Guoyao, et al. “Production and Supply of High-Quality Food Protein for Human Consumption: Sustainability, Challenges, and Innovations.” Annals of the New York Academy of Sciences, vol. 1321, no. 1, Aug. 2014, pp. 1–19. EBSCOhost, https://doi.org/10.1111/nyas.12500.
APA
Wu, G., Fanzo, J., Miller, D. D., Pingali, P., Post, M., Steiner, J. L., & Thalacker, M. A. E. (2014). Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations. Annals of the New York Academy of Sciences, 1321(1), 1–19. https://doi.org/10.1111/nyas.12500
Chicago
Wu, Guoyao, Jessica Fanzo, Dennis D. Miller, Prabhu Pingali, Mark Post, Jean L. Steiner, and Mercer, Anna E. Thalacker. 2014. “Production and Supply of High-Quality Food Protein for Human Consumption: Sustainability, Challenges, and Innovations.” Annals of the New York Academy of Sciences 1321 (1): 1–19. doi:10.1111/nyas.12500.