Synergistic gelation in the hybrid gel of scallop ( Patinopecten yessoensis ) male gonad hydrolysates and xanthan gum

MLA

Yi-Nan Du, et al. “Synergistic Gelation in the Hybrid Gel of Scallop ( Patinopecten Yessoensis ) Male Gonad Hydrolysates and Xanthan Gum.” Journal of Food Science, vol. 86, Apr. 2021, pp. 2024–34. 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.....f189f0b721e1a8bec01f5a9e78f3581b&authtype=sso&custid=ns315887.

APA

Yi-Nan Du, Shan Xue, Shi-Qi Xu, Jia-Nan Yan, Hai-Tao Wu, & Xin-Yu Jiang. (2021). Synergistic gelation in the hybrid gel of scallop ( Patinopecten yessoensis ) male gonad hydrolysates and xanthan gum. Journal of Food Science, 86, 2024–2034.

Chicago

Yi-Nan Du, Shan Xue, Shi-Qi Xu, Jia-Nan Yan, Hai-Tao Wu, and Xin-Yu Jiang. 2021. “Synergistic Gelation in the Hybrid Gel of Scallop ( Patinopecten Yessoensis ) Male Gonad Hydrolysates and Xanthan Gum.” Journal of Food Science 86 (April): 2024–34. 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.....f189f0b721e1a8bec01f5a9e78f3581b&authtype=sso&custid=ns315887.