Cite
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement.
MLA
Yan, Fang, et al. “Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement.” Food & Bioprocess Technology, vol. 14, no. 6, June 2021, pp. 1132–41. EBSCOhost, https://doi.org/10.1007/s11947-021-02630-1.
APA
Yan, F., Cui, H., Zhang, Q., Hayat, K., Yu, J., Hussain, S., Tahir, M. U., Zhang, X., & Ho, C.-T. (2021). Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement. Food & Bioprocess Technology, 14(6), 1132–1141. https://doi.org/10.1007/s11947-021-02630-1
Chicago
Yan, Fang, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, and Chi-Tang Ho. 2021. “Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement.” Food & Bioprocess Technology 14 (6): 1132–41. doi:10.1007/s11947-021-02630-1.