Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.

MLA

Xue, Hui, et al. “Changes in Physicochemical Properties, Gel Structure and in Vitro Digestion of Marinated Egg White Gel during Braising.” Food Chemistry, vol. 330, Nov. 2020, p. 127321. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.127321.

APA

Xue, H., Tu, Y., Xu, M., Liao, M., Luo, W., Guo, W., Zhang, G., & Zhao, Y. (2020). Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising. Food Chemistry, 330, 127321. https://doi.org/10.1016/j.foodchem.2020.127321

Chicago

Xue, Hui, Yonggang Tu, Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang, and Yan Zhao. 2020. “Changes in Physicochemical Properties, Gel Structure and in Vitro Digestion of Marinated Egg White Gel during Braising.” Food Chemistry 330 (November): 127321. doi:10.1016/j.foodchem.2020.127321.