Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein.

MLA

Xu, Haoxie, et al. “Effect of Chlorogenic Acid Covalent Conjugation on the Allergenicity, Digestibility and Functional Properties of Whey Protein.” Food Chemistry, vol. 298, Nov. 2019, p. 125024. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.125024.

APA

Xu, H., Zhang, T., Lu, Y., Lin, X., Hu, X., Liu, L., He, Z., & Wu, X. (2019). Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food Chemistry, 298, 125024. https://doi.org/10.1016/j.foodchem.2019.125024

Chicago

Xu, Haoxie, Tingting Zhang, Yuqin Lu, Xiao Lin, Xiaopeng Hu, Lizhong Liu, Zhendan He, and Xuli Wu. 2019. “Effect of Chlorogenic Acid Covalent Conjugation on the Allergenicity, Digestibility and Functional Properties of Whey Protein.” Food Chemistry 298 (November): 125024. doi:10.1016/j.foodchem.2019.125024.