Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white.

MLA

Shi, Qiang, et al. “Pasteurization Induced Protein Interaction Decreased the Potential Allergenicity of Ovalbumin and Ovomucoid in Egg White.” Journal of the Science of Food and Agriculture, vol. 102, no. 15, Dec. 2022, pp. 6835–47. EBSCOhost, https://doi.org/10.1002/jsfa.12045.

APA

Shi, Q., Wang, W., Wu, Y., Chen, H., Tong, P., & Gao, J. (2022). Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white. Journal of the Science of Food and Agriculture, 102(15), 6835–6847. https://doi.org/10.1002/jsfa.12045

Chicago

Shi, Qiang, Wujing Wang, Yong Wu, Hongbing Chen, Ping Tong, and Jinyan Gao. 2022. “Pasteurization Induced Protein Interaction Decreased the Potential Allergenicity of Ovalbumin and Ovomucoid in Egg White.” Journal of the Science of Food and Agriculture 102 (15): 6835–47. doi:10.1002/jsfa.12045.