Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

MLA

Guo, Meihong, et al. “Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect.” Journal of Agricultural and Food Chemistry, vol. 71, no. 22, June 2023, pp. 8558–68. EBSCOhost, https://doi.org/10.1021/acs.jafc.3c01487.

APA

Guo, M., Fu, Y., Ma, L., Dai, H., Wang, H., Chen, H., Zhu, H., Yu, Y., & Zhang, Y. (2023). Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect. Journal of Agricultural and Food Chemistry, 71(22), 8558–8568. https://doi.org/10.1021/acs.jafc.3c01487

Chicago

Guo, Meihong, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, and Yuhao Zhang. 2023. “Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect.” Journal of Agricultural and Food Chemistry 71 (22): 8558–68. doi:10.1021/acs.jafc.3c01487.