LIU, J., ZHENG, Y., YUAN, R., XUE, F., XIONG, X., & LI, C. Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLIU, Jianying, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, and Chen LI. Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLIU, Jianying, et al. Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough. The editorial department of Science and Technology of Food Industry.