Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

MLA

Guoyuan Xiong, et al. “Effects of Ultrasound Pretreatment on the Extent of Maillard Reaction and the Structure, Taste and Volatile Compounds of Chicken Liver Protein.” Food Chemistry, vol. 331, Feb. 2020. 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.....a8c82d910e15f6a3eebc214558b2e5e2&authtype=sso&custid=ns315887.

APA

Guoyuan Xiong, Ye Zou, Daoying Wang, Weimin Xu, & Xiao Chen. (2020). Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein. Food Chemistry, 331.

Chicago

Guoyuan Xiong, Ye Zou, Daoying Wang, Weimin Xu, and Xiao Chen. 2020. “Effects of Ultrasound Pretreatment on the Extent of Maillard Reaction and the Structure, Taste and Volatile Compounds of Chicken Liver Protein.” Food Chemistry 331 (February). 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.....a8c82d910e15f6a3eebc214558b2e5e2&authtype=sso&custid=ns315887.