APA (7th ed.) Citation

Su, F., Zou, Y., Zhang, Z., Tang, Z., Luo, H., Ye, F., & Zhao, G. (2026). Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review. Biomolecules (2218-273X), 16(3), 382. https://doi.org/10.3390/biom16030382

Chicago Style (17th ed.) Citation

Su, Feifei, Yiyuan Zou, Zehua Zhang, Zhiling Tang, Haoran Luo, Fayin Ye, and Guohua Zhao. "Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review." Biomolecules (2218-273X) 16, no. 3 (2026): 382. https://doi.org/10.3390/biom16030382.

MLA (9th ed.) Citation

Su, Feifei, et al. "Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review." Biomolecules (2218-273X), vol. 16, no. 3, 2026, p. 382, https://doi.org/10.3390/biom16030382.