APA (7th ed.) Citation

Zhang, P., Liu, L., Huang, Q., Li, S., Geng, F., Song, H., . . . Wu, Y. Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure. Elsevier.

Chicago Style (17th ed.) Citation

Zhang, Pei, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Hongbo Song, Fengping An, Xin Li, and Yingmei Wu. Mechanism Study on the Improvement of Egg White Emulsifying Characteristic by Ultrasound Synergized Citral: Physicochemical Properties, Molecular Flexibility, Protein Structure. Elsevier.

MLA (9th ed.) Citation

Zhang, Pei, et al. Mechanism Study on the Improvement of Egg White Emulsifying Characteristic by Ultrasound Synergized Citral: Physicochemical Properties, Molecular Flexibility, Protein Structure. Elsevier.