Effects of matcha and its active components on the structure and rheological properties of gluten

MLA

Jin Chen, et al. “Effects of Matcha and Its Active Components on the Structure and Rheological Properties of Gluten.” LWT, vol. 124, Apr. 2020, p. 109197. EBSCOhost, https://doi.org/10.1016/j.lwt.2020.109197.

APA

Jin Chen, Bo Zheng, Ling Chen, Qiyu Lu, & Zipeng Liu. (2020). Effects of matcha and its active components on the structure and rheological properties of gluten. LWT, 124, 109197. https://doi.org/10.1016/j.lwt.2020.109197

Chicago

Jin Chen, Bo Zheng, Ling Chen, Qiyu Lu, and Zipeng Liu. 2020. “Effects of Matcha and Its Active Components on the Structure and Rheological Properties of Gluten.” LWT 124 (April): 109197. doi:10.1016/j.lwt.2020.109197.