Meat protein hydrolysates and their advanced glycation end-products as sources of bitter taste modifiers

MLA

Joseph, Sijo (Food and Human Nutrition Sciences) Chelikani, Prashen (Oral Biology), et al. Meat Protein Hydrolysates and Their Advanced Glycation End-Products as Sources of Bitter Taste Modifiers. 2018. 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=edsoai&AN=edsoai.on1198421221&authtype=sso&custid=ns315887.

APA

Joseph, S. (Food and H. N. S. C. P. (Oral B., Aluko, R. (Food and H. N. S., & Zhang, C. (2018). Meat protein hydrolysates and their advanced glycation end-products as sources of bitter taste modifiers.

Chicago

Joseph, Sijo (Food and Human Nutrition Sciences) Chelikani, Prashen (Oral Biology), Rotimi (Food and Human Nutrition Sciences) Aluko, and Chunlei Zhang. 2018. “Meat Protein Hydrolysates and Their Advanced Glycation End-Products as Sources of Bitter Taste Modifiers.” 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=edsoai&AN=edsoai.on1198421221&authtype=sso&custid=ns315887.