Cite
Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose.
MLA
Wang, Kun, et al. “Structural and Inflammatory Characteristics of Maillard Reaction Products from Litchi Thaumatin-like Protein and Fructose.” Food Chemistry, vol. 374, Apr. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.131821.
APA
Wang, K., Li, W., Wang, K., Hu, Z., Xiao, H., Du, B., & Zhao, L. (2022). Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chemistry, 374, N.PAG. https://doi.org/10.1016/j.foodchem.2021.131821
Chicago
Wang, Kun, Weichao Li, Kai Wang, Zhuoyan Hu, Hang Xiao, Bing Du, and Lei Zhao. 2022. “Structural and Inflammatory Characteristics of Maillard Reaction Products from Litchi Thaumatin-like Protein and Fructose.” Food Chemistry 374 (April): N.PAG. doi:10.1016/j.foodchem.2021.131821.