Cite
Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis.
MLA
Zhang, Yulong, et al. “Improvement in Emulsifying Capacity of Goose Liver Protein Treated by PH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis.” Foods, vol. 11, no. 21, Nov. 2022, p. 3329. EBSCOhost, https://doi.org/10.3390/foods11213329.
APA
Zhang, Y., Bai, Y., Yu, X., Li, Z., Wang, P., & Xu, X. (2022). Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis. Foods, 11(21), 3329. https://doi.org/10.3390/foods11213329
Chicago
Zhang, Yulong, Yun Bai, Xiaobo Yu, Zhen Li, Peng Wang, and Xinglian Xu. 2022. “Improvement in Emulsifying Capacity of Goose Liver Protein Treated by PH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis.” Foods 11 (21): 3329. doi:10.3390/foods11213329.