Structural Analysis and Activity Evaluation of High Fischer Ratio Oligopeptides from Minced Meat of Skipjack (Katsuwonus pelamis).

MLA

Wang, Zhi-Gao, et al. “Structural Analysis and Activity Evaluation of High Fischer Ratio Oligopeptides from Minced Meat of Skipjack (Katsuwonus Pelamis).” Journal of Aquatic Food Product Technology, vol. 28, no. 10, Nov. 2019, pp. 1063–75. EBSCOhost, https://doi.org/10.1080/10498850.2019.1683927.

APA

Wang, Z.-G., Ying, X.-G., Wang, Y.-F., Yu, X.-W., & Luo, H.-Y. (2019). Structural Analysis and Activity Evaluation of High Fischer Ratio Oligopeptides from Minced Meat of Skipjack (Katsuwonus pelamis). Journal of Aquatic Food Product Technology, 28(10), 1063–1075. https://doi.org/10.1080/10498850.2019.1683927

Chicago

Wang, Zhi-Gao, Xiao-Guo Ying, Yi-Fan Wang, Xin-Wei Yu, and Hong-Yu Luo. 2019. “Structural Analysis and Activity Evaluation of High Fischer Ratio Oligopeptides from Minced Meat of Skipjack (Katsuwonus Pelamis).” Journal of Aquatic Food Product Technology 28 (10): 1063–75. doi:10.1080/10498850.2019.1683927.