Cite
Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products.
MLA
Zhang, Zuoyong, et al. “Heating and Cysteine Effect on Physicochemical and Flavor Properties of Soybean Peptide Maillard Reaction Products.” International Journal of Biological Macromolecules, vol. 120, Dec. 2018, pp. 2137–46. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2018.09.082.
APA
Zhang, Z., Elfalleh, W., He, S., Tang, M., Zhao, J., Wu, Z., Wang, J., & Sun, H. (2018). Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products. International Journal of Biological Macromolecules, 120, 2137–2146. https://doi.org/10.1016/j.ijbiomac.2018.09.082
Chicago
Zhang, Zuoyong, Walid Elfalleh, Shudong He, Mingming Tang, Jinlong Zhao, Zeyu Wu, Junhui Wang, and Hanju Sun. 2018. “Heating and Cysteine Effect on Physicochemical and Flavor Properties of Soybean Peptide Maillard Reaction Products.” International Journal of Biological Macromolecules 120 (December): 2137–46. doi:10.1016/j.ijbiomac.2018.09.082.