APA (7th ed.) Citation

S, Z., L, Y., X, C., Y, Z., H, M., H, W., & A, S. (2024). Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein. Food chemistry, 455, 139902. https://doi.org/10.1016/j.foodchem.2024.139902

Chicago Style (17th ed.) Citation

S, Zhao, Yang L, Chen X, Zhao Y, Ma H, Wang H, and Su A. "Modulation of the Conformation, Water Distribution, and Rheological Properties of Low-salt Porcine Myofibrillar Protein Gel Influenced by Modified Quinoa Protein." Food Chemistry 455 (2024): 139902. https://doi.org/10.1016/j.foodchem.2024.139902.

MLA (9th ed.) Citation

S, Zhao, et al. "Modulation of the Conformation, Water Distribution, and Rheological Properties of Low-salt Porcine Myofibrillar Protein Gel Influenced by Modified Quinoa Protein." Food Chemistry, vol. 455, 2024, p. 139902, https://doi.org/10.1016/j.foodchem.2024.139902.