Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing.

MLA

Zhu, Ning, et al. “Label-Free Proteomic Strategy to Identify Proteins Associated with Quality Properties in Sauced Beef Processing.” Food Bioscience, vol. 42, Aug. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.fbio.2021.101163.

APA

Zhu, N., Wang, S., Zhao, B., Zhang, S., Zang, M., Wu, Q., Li, S., & Qiao, X. (2021). Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing. Food Bioscience, 42, N.PAG. https://doi.org/10.1016/j.fbio.2021.101163

Chicago

Zhu, Ning, Shou-wei Wang, Bing Zhao, Shun-liang Zhang, Ming-wu Zang, Qian-rong Wu, Su Li, and Xiao-ling Qiao. 2021. “Label-Free Proteomic Strategy to Identify Proteins Associated with Quality Properties in Sauced Beef Processing.” Food Bioscience 42 (August): N.PAG. doi:10.1016/j.fbio.2021.101163.