Cite

<scp>l</scp>-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

MLA

Ruiyun Zhou, et al. “l-Histidine Improves Water Retention of Heat-Induced Gel of Chicken Breast Myofibrillar Proteins in Low Ionic Strength Solution.” International Journal of Food Science & Technology, vol. 51, Mar. 2016, pp. 1195–203. EBSCOhost, https://doi.org/10.1111/ijfs.13086.



APA

Ruiyun Zhou, Xing Chen, Fengzhi Lu, Huang Lin, Guanghong Zhou, Yong Li, Zhaiming Liu, & Xinglian Xu. (2016). l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution. International Journal of Food Science & Technology, 51, 1195–1203. https://doi.org/10.1111/ijfs.13086



Chicago

Ruiyun Zhou, Xing Chen, Fengzhi Lu, Huang Lin, Guanghong Zhou, Yong Li, Zhaiming Liu, and Xinglian Xu. 2016. “l-Histidine Improves Water Retention of Heat-Induced Gel of Chicken Breast Myofibrillar Proteins in Low Ionic Strength Solution.” International Journal of Food Science & Technology 51 (March): 1195–1203. doi:10.1111/ijfs.13086.