Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

MLA

Yin Liu, et al. “Effects of Ultrasonic Treatment on Maillard Reaction and Product Characteristics of Enzymatic Hydrolysate Derived from Mussel Meat.” Journal of Food Process Engineering, vol. 42, July 2019. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........4ca711686360dceb7de1810ff864fa81&authtype=sso&custid=ns315887.

APA

Yin Liu, Wei Liu, Hui Ren, Meng Yao Li, Ya Jun Zhou, & Zhou Yong Dong. (2019). Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat. Journal of Food Process Engineering, 42.

Chicago

Yin Liu, Wei Liu, Hui Ren, Meng Yao Li, Ya Jun Zhou, and Zhou Yong Dong. 2019. “Effects of Ultrasonic Treatment on Maillard Reaction and Product Characteristics of Enzymatic Hydrolysate Derived from Mussel Meat.” Journal of Food Process Engineering 42 (July). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........4ca711686360dceb7de1810ff864fa81&authtype=sso&custid=ns315887.