Cite
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review.
MLA
Zhang, Zuoyong, et al. “High-Moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review.” Food Reviews International, vol. 39, no. 8, Nov. 2023, pp. 4873–908. EBSCOhost, https://doi.org/10.1080/87559129.2021.2024223.
APA
Zhang, Z., Zhang, L., He, S., Li, X., Jin, R., Liu, Q., Chen, S., & Sun, H. (2023). High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International, 39(8), 4873–4908. https://doi.org/10.1080/87559129.2021.2024223
Chicago
Zhang, Zuoyong, Luji Zhang, Shudong He, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen, and Hanju Sun. 2023. “High-Moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review.” Food Reviews International 39 (8): 4873–4908. doi:10.1080/87559129.2021.2024223.