Cite
Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength.
MLA
Han, Jia‐Run, et al. “Formation and Stability of Electrostatic Complexes Formed between Scallop Female Gonad Protein Isolates and Sodium Alginate: Influence of PH, Total Concentration, Blend Ratio, and Ionic Strength.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 87, no. 6, June 2022, pp. 2504–14. EBSCOhost, https://doi.org/10.1111/1750-3841.16176.
APA
Han, J., Yan, J., Du, Y., Wu, H., & Zhu, B. (2022). Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength. Journal of Food Science (John Wiley & Sons, Inc.), 87(6), 2504–2514. https://doi.org/10.1111/1750-3841.16176
Chicago
Han, Jia‐Run, Jia‐Nan Yan, Yi‐Nan Du, Hai‐Tao Wu, and Bei‐Wei Zhu. 2022. “Formation and Stability of Electrostatic Complexes Formed between Scallop Female Gonad Protein Isolates and Sodium Alginate: Influence of PH, Total Concentration, Blend Ratio, and Ionic Strength.” Journal of Food Science (John Wiley & Sons, Inc.) 87 (6): 2504–14. doi:10.1111/1750-3841.16176.