Cite
Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation
MLA
Li-Jung Yin, et al. “Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation.” Journal of Food Science, vol. 70, no. 3, Apr. 2005, pp. M172–78. 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=edsggo&AN=edsgcl.133558790&authtype=sso&custid=ns315887.
APA
Li-Jung Yin, Ya-Lin Tong, & Shann-Tzong Jiang. (2005). Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation. Journal of Food Science, 70(3), M172–M178.
Chicago
Li-Jung Yin, Ya-Lin Tong, and Shann-Tzong Jiang. 2005. “Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation.” Journal of Food Science 70 (3): M172–78. 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=edsggo&AN=edsgcl.133558790&authtype=sso&custid=ns315887.