Cite
Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications.
MLA
Hu, Gan, et al. “Gel Properties of Heat-Induced Transparent Hydrogels from Ovalbumin by Acylation Modifications.” Food Chemistry, vol. 369, Feb. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130912.
APA
Hu, G., Ma, M., Batool, Z., Sheng, L., Cai, Z., Liu, Y., & Jin, Y. (2022). Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chemistry, 369, N.PAG. https://doi.org/10.1016/j.foodchem.2021.130912
Chicago
Hu, Gan, Meihu Ma, Zahra Batool, Long Sheng, Zhaoxia Cai, Yuanyuan Liu, and Yongguo Jin. 2022. “Gel Properties of Heat-Induced Transparent Hydrogels from Ovalbumin by Acylation Modifications.” Food Chemistry 369 (February): N.PAG. doi:10.1016/j.foodchem.2021.130912.