Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration.

MLA

Liang, Li, et al. “Physicochemical, Functional, and Digestive Characteristics of Tea Seed Cake Protein Obtained by Ultrafiltration.” Journal of Food Science, vol. 87, no. 10, Oct. 2022, pp. 4522–37. EBSCOhost, https://doi.org/10.1111/1750-3841.16324.

APA

Liang, L., Xiao, Y., Zhang, J., Liu, X., Wen, C., Zhang, H., Wang, J., Ren, J., Liu, G., & Xu, X. (2022). Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration. Journal of Food Science, 87(10), 4522–4537. https://doi.org/10.1111/1750-3841.16324

Chicago

Liang, Li, Yali Xiao, Jixian Zhang, Xiaofang Liu, Chaoting Wen, Huijuan Zhang, Jing Wang, Jiaoyan Ren, Guoyan Liu, and Xin Xu. 2022. “Physicochemical, Functional, and Digestive Characteristics of Tea Seed Cake Protein Obtained by Ultrafiltration.” Journal of Food Science 87 (10): 4522–37. doi:10.1111/1750-3841.16324.