Cite
Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology.
MLA
You, Lijun, et al. “Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 75, no. 6, Aug. 2010, pp. C582–87. EBSCOhost, https://doi.org/10.1111/j.1750-3841.2010.01707.x.
APA
You, L., Regenstein, J. M., & Liu, R. H. (2010). Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology. Journal of Food Science (John Wiley & Sons, Inc.), 75(6), C582–C587. https://doi.org/10.1111/j.1750-3841.2010.01707.x
Chicago
You, Lijun, Joe M. Regenstein, and Rui Hai Liu. 2010. “Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology.” Journal of Food Science (John Wiley & Sons, Inc.) 75 (6): C582–87. doi:10.1111/j.1750-3841.2010.01707.x.