Cite
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions.
MLA
Sheng, Long, et al. “Consequences of Phosphorylation on the Structural and Foaming Properties of Ovalbumin under Wet-Heating Conditions.” Food Hydrocolloids, vol. 91, June 2019, pp. 166–73. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2019.01.023.
APA
Sheng, L., Ye, S., Han, K., Zhu, G., Ma, M., & Cai, Z. (2019). Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions. Food Hydrocolloids, 91, 166–173. https://doi.org/10.1016/j.foodhyd.2019.01.023
Chicago
Sheng, Long, Siqi Ye, Ke Han, Guilan Zhu, Meihu Ma, and Zhaoxia Cai. 2019. “Consequences of Phosphorylation on the Structural and Foaming Properties of Ovalbumin under Wet-Heating Conditions.” Food Hydrocolloids 91 (June): 166–73. doi:10.1016/j.foodhyd.2019.01.023.