Cite
A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.
MLA
Cai, Lei, et al. “A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.” Journal of Agricultural and Food Chemistry, vol. 72, no. 33, Aug. 2024, pp. 18594–605. EBSCOhost, https://doi.org/10.1021/acs.jafc.4c02712.
APA
Cai, L., Wang, L., Zhao, X., Gao, W., Cheng, Y., Huang, P., & Cui, C. (2024). A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine. Journal of Agricultural and Food Chemistry, 72(33), 18594–18605. https://doi.org/10.1021/acs.jafc.4c02712
Chicago
Cai, Lei, Lu Wang, Xu Zhao, Wenxiang Gao, Yuqin Cheng, Pimiao Huang, and Chun Cui. 2024. “A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.” Journal of Agricultural and Food Chemistry 72 (33): 18594–605. doi:10.1021/acs.jafc.4c02712.