APA (7th ed.) Citation

Wu, H., Li, B., Corradini, M., Zhong, L., Zhou, J., & Liu, X. Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking. BMC.

Chicago Style (17th ed.) Citation

Wu, Han, Bin Li, Maria Corradini, Liang Zhong, Jianzhong Zhou, and Xiaoli Liu. Conformational and Processing Properties of a High-active Ingredient Involving Soy Protein Isolates Bound with Anthocyanins and Its Application in Cake Baking. BMC.

MLA (9th ed.) Citation

Wu, Han, et al. Conformational and Processing Properties of a High-active Ingredient Involving Soy Protein Isolates Bound with Anthocyanins and Its Application in Cake Baking. BMC.