Cite
Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese.
MLA
Li, Hongjuan, et al. “Transglutaminase, Glucono-δ-Lactone, and Citric Acid–induced Whey Protein Isolation–milk Fat Emulsion Gel Embedding Lutein and Its Application in Processed Cheese.” Journal of Dairy Science, vol. 106, no. 10, Oct. 2023, pp. 6635–45. EBSCOhost, https://doi.org/10.3168/jds.2022-23097.
APA
Li, H., Zhang, Y., Liu, T., Zhang, L., Li, M., Li, H., Li, D., Wang, X., & Yu, J. (2023). Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese. Journal of Dairy Science, 106(10), 6635–6645. https://doi.org/10.3168/jds.2022-23097
Chicago
Li, Hongjuan, Yumeng Zhang, Tingting Liu, Leilei Zhang, Mengfan Li, Hongbo Li, Dan Li, Xiaopeng Wang, and Jinghua Yu. 2023. “Transglutaminase, Glucono-δ-Lactone, and Citric Acid–induced Whey Protein Isolation–milk Fat Emulsion Gel Embedding Lutein and Its Application in Processed Cheese.” Journal of Dairy Science 106 (10): 6635–45. doi:10.3168/jds.2022-23097.