Cite
Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4 °C storage.
MLA
Li, Xue, et al. “Two-Dimensional Gel Analysis to Investigate the Effect of Hydroxyl Radical Oxidation on Freshness Indicator Protein of Coregonus Peled during 4 °C Storage.” LWT - Food Science & Technology, vol. 158, Mar. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.113147.
APA
Li, X., Deng, X., Guo, X., Wei, Y., Zhao, Y., Guo, X., Zhu, X., Zhang, J., & Hu, L. (2022). Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4 °C storage. LWT - Food Science & Technology, 158, N.PAG. https://doi.org/10.1016/j.lwt.2022.113147
Chicago
Li, Xue, Xiaorong Deng, Xin Guo, Yabo Wei, Yunfeng Zhao, Xiaobing Guo, Xinrong Zhu, Jian Zhang, and Ling Hu. 2022. “Two-Dimensional Gel Analysis to Investigate the Effect of Hydroxyl Radical Oxidation on Freshness Indicator Protein of Coregonus Peled during 4 °C Storage.” LWT - Food Science & Technology 158 (March): N.PAG. doi:10.1016/j.lwt.2022.113147.