LI, J., PAN, D., MA, J., DIAO, J., & CHEN, H. Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLI, Jiaqi, Deyin PAN, Jinming MA, Jingjing DIAO, and Hongsheng CHEN. Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLI, Jiaqi, et al. Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.