Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin

MLA

Yawei Zhang, et al. “Influence of Salt Substitute Containing KCl, L-Histidine and L-Lysine on the Secondary Structure and Gel Properties of Myosin.” CyTA - Journal of Food, vol. 17, no. 1, Jan. 2019, pp. 44–50. EBSCOhost, https://doi.org/10.1080/19476337.2018.1550442.

APA

Yawei Zhang, Muneer Ahmed Jamali, & Zengqi Peng. (2019). Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin. CyTA - Journal of Food, 17(1), 44–50. https://doi.org/10.1080/19476337.2018.1550442

Chicago

Yawei Zhang, Muneer Ahmed Jamali, and Zengqi Peng. 2019. “Influence of Salt Substitute Containing KCl, L-Histidine and L-Lysine on the Secondary Structure and Gel Properties of Myosin.” CyTA - Journal of Food 17 (1): 44–50. doi:10.1080/19476337.2018.1550442.