Cite
Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions.
MLA
Chen, Xu, et al. “Structural and Physicochemical/Digestion Characteristics of Potato Starch-Amino Acid Complexes Prepared under Hydrothermal Conditions.” International Journal of Biological Macromolecules, vol. 145, Feb. 2020, pp. 1091–98. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2019.09.202.
APA
Chen, X., Luo, J., Liang, Z., Zhu, J., Li, L., & Wang, Q. (2020). Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions. International Journal of Biological Macromolecules, 145, 1091–1098. https://doi.org/10.1016/j.ijbiomac.2019.09.202
Chicago
Chen, Xu, Jianwei Luo, Zhili Liang, Jie Zhu, Lin Li, and Qiang Wang. 2020. “Structural and Physicochemical/Digestion Characteristics of Potato Starch-Amino Acid Complexes Prepared under Hydrothermal Conditions.” International Journal of Biological Macromolecules 145 (February): 1091–98. doi:10.1016/j.ijbiomac.2019.09.202.