Cite
Wheat gluten deamidation: structure, allergenicity and its application in hypoallergenic noodles.
MLA
Liu, Mingxi, et al. “Wheat Gluten Deamidation: Structure, Allergenicity and Its Application in Hypoallergenic Noodles.” Journal of the Science of Food & Agriculture, vol. 104, no. 4, Mar. 2024, pp. 2477–83. EBSCOhost, https://doi.org/10.1002/jsfa.13133.
APA
Liu, M., Dai, S., Yin, L., Huang, Z., & Jia, X. (2024). Wheat gluten deamidation: structure, allergenicity and its application in hypoallergenic noodles. Journal of the Science of Food & Agriculture, 104(4), 2477–2483. https://doi.org/10.1002/jsfa.13133
Chicago
Liu, Mingxi, Shuhan Dai, Lijun Yin, Zhijie Huang, and Xin Jia. 2024. “Wheat Gluten Deamidation: Structure, Allergenicity and Its Application in Hypoallergenic Noodles.” Journal of the Science of Food & Agriculture 104 (4): 2477–83. doi:10.1002/jsfa.13133.