Cite
Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis.
MLA
Wu, Wenmin, et al. “Preparation Process Optimization of Pig Bone Collagen Peptide-Calcium Chelate Using Response Surface Methodology and Its Structural Characterization and Stability Analysis.” Food Chemistry, vol. 284, June 2019, pp. 80–89. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.01.103.
APA
Wu, W., He, L., Liang, Y., Yue, L., Peng, W., Jin, G., & Ma, M. (2019). Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis. Food Chemistry, 284, 80–89. https://doi.org/10.1016/j.foodchem.2019.01.103
Chicago
Wu, Wenmin, Lichao He, Yanhui Liang, Lili Yue, Weiming Peng, Guofeng Jin, and Meihu Ma. 2019. “Preparation Process Optimization of Pig Bone Collagen Peptide-Calcium Chelate Using Response Surface Methodology and Its Structural Characterization and Stability Analysis.” Food Chemistry 284 (June): 80–89. doi:10.1016/j.foodchem.2019.01.103.