Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications.

MLA

Chen, Xing, et al. “Protein Deamidation to Produce Processable Ingredients and Engineered Colloids for Emerging Food Applications.” Comprehensive Reviews in Food Science & Food Safety, vol. 20, no. 4, July 2021, pp. 3788–817. EBSCOhost, https://doi.org/10.1111/1541-4337.12759.

APA

Chen, X., Fu, W., Luo, Y., Cui, C., Suppavorasatit, I., & Liang, L. (2021). Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Comprehensive Reviews in Food Science & Food Safety, 20(4), 3788–3817. https://doi.org/10.1111/1541-4337.12759

Chicago

Chen, Xing, Wenyan Fu, Yangchao Luo, Chun Cui, Inthawoot Suppavorasatit, and Li Liang. 2021. “Protein Deamidation to Produce Processable Ingredients and Engineered Colloids for Emerging Food Applications.” Comprehensive Reviews in Food Science & Food Safety 20 (4): 3788–3817. doi:10.1111/1541-4337.12759.