Foaming properties and air-water interfacial behavior of corn protein hydrolyzate-tannic acid complexes

MLA

Yong-Hui Wang, et al. “Foaming Properties and Air-Water Interfacial Behavior of Corn Protein Hydrolyzate-Tannic Acid Complexes.” Journal of Food Science and Technology, vol. 56, no. 2, Dec. 2018. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....49e483ebb45b2cee98b3ca776e938581&authtype=sso&custid=ns315887.

APA

Yong-Hui Wang, Xiao-Quan Yang, & Yuan Lin. (2018). Foaming properties and air-water interfacial behavior of corn protein hydrolyzate-tannic acid complexes. Journal of Food Science and Technology, 56(2).

Chicago

Yong-Hui Wang, Xiao-Quan Yang, and Yuan Lin. 2018. “Foaming Properties and Air-Water Interfacial Behavior of Corn Protein Hydrolyzate-Tannic Acid Complexes.” Journal of Food Science and Technology 56 (2). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....49e483ebb45b2cee98b3ca776e938581&authtype=sso&custid=ns315887.