Cite
Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
MLA
Xiaogang Zhang, et al. “Glycation of Tilapia Protein Hydrolysate Decreases Cellular Antioxidant Activity upon in Vitro Gastrointestinal Digestion.” Food Chemistry: X, vol. 21, no. 101228-, Mar. 2024. EBSCOhost, https://doi.org/10.1016/j.fochx.2024.101228.
APA
Xiaogang Zhang, Parinya Noisa, Ali Hamzeh, & Jirawat Yongsawatdigul. (2024). Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion. Food Chemistry: X, 21(101228-). https://doi.org/10.1016/j.fochx.2024.101228
Chicago
Xiaogang Zhang, Parinya Noisa, Ali Hamzeh, and Jirawat Yongsawatdigul. 2024. “Glycation of Tilapia Protein Hydrolysate Decreases Cellular Antioxidant Activity upon in Vitro Gastrointestinal Digestion.” Food Chemistry: X 21 (101228-). doi:10.1016/j.fochx.2024.101228.