Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China.

MLA

Wang, Weixin, et al. “Proteolysis during Fermentation of Suanyu as a Traditional Fermented Fish Product of China.” International Journal of Food Properties, vol. 20, Jan. 2017, pp. S166–76. EBSCOhost, https://doi.org/10.1080/10942912.2017.1293089.

APA

Wang, W., Xia, W., Gao, P., Xu, Y., & Jiang, Q. (2017). Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China. International Journal of Food Properties, 20, S166–S176. https://doi.org/10.1080/10942912.2017.1293089

Chicago

Wang, Weixin, Wenshui Xia, Pei Gao, Yanshun Xu, and Qixing Jiang. 2017. “Proteolysis during Fermentation of Suanyu as a Traditional Fermented Fish Product of China.” International Journal of Food Properties 20 (January): S166–76. doi:10.1080/10942912.2017.1293089.