APA (7th ed.) Citation

Han, F., Song, J., Qi, M., Li, Y., Xu, M., Zhang, X., . . . Li, H. Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor. Elsevier.

Chicago Style (17th ed.) Citation

Han, Feng, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, and Hongjun Li. Improving the Quality of Steamed Bread with Whole Soybean Pulp: Effects of Ultrasonic Treatment on Protein Structure and Reduction of Beany Flavor. Elsevier.

MLA (9th ed.) Citation

Han, Feng, et al. Improving the Quality of Steamed Bread with Whole Soybean Pulp: Effects of Ultrasonic Treatment on Protein Structure and Reduction of Beany Flavor. Elsevier.