APA (7th ed.) Citation

Zhang, H., Hua, S., Liu, M., Chuang, R., Gao, X., Li, H., . . . Xiao, C. Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. MDPI AG.

Chicago Style (17th ed.) Citation

Zhang, Huajiang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, and Chaogeng Xiao. Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. MDPI AG.

MLA (9th ed.) Citation

Zhang, Huajiang, et al. Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. MDPI AG.