Cite
Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion.
MLA
Liu, Dongmei, et al. “Antioxidant Activity of Peptides in Postmortem Aged Duck Meat as Affected by Cooking and in Vitro Digestion.” International Journal of Food Properties, vol. 22, no. 1, Jan. 2019, pp. 727–36. EBSCOhost, https://doi.org/10.1080/10942912.2019.1605374.
APA
Liu, D., Chen, X., Huang, M., & Zhou, G. (2019). Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion. International Journal of Food Properties, 22(1), 727–736. https://doi.org/10.1080/10942912.2019.1605374
Chicago
Liu, Dongmei, Xing Chen, Ming Huang, and Guanghong Zhou. 2019. “Antioxidant Activity of Peptides in Postmortem Aged Duck Meat as Affected by Cooking and in Vitro Digestion.” International Journal of Food Properties 22 (1): 727–36. doi:10.1080/10942912.2019.1605374.