Cite
Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides.
MLA
Chen, Yue, et al. “Effect of Thermal Treatment on the Antioxidant Activity of Egg White Hydrolysate and the Preparation of Novel Antioxidant Peptides.” International Journal of Food Science & Technology, vol. 57, no. 5, May 2022, pp. 2590–99. EBSCOhost, https://doi.org/10.1111/ijfs.15036.
APA
Chen, Y., Han, P., Ma, B., Wang, X., Ma, M., Qiu, N., & Fu, X. (2022). Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides. International Journal of Food Science & Technology, 57(5), 2590–2599. https://doi.org/10.1111/ijfs.15036
Chicago
Chen, Yue, Peng Han, Bin Ma, Xuefen Wang, Meihu Ma, Ning Qiu, and Xing Fu. 2022. “Effect of Thermal Treatment on the Antioxidant Activity of Egg White Hydrolysate and the Preparation of Novel Antioxidant Peptides.” International Journal of Food Science & Technology 57 (5): 2590–99. doi:10.1111/ijfs.15036.