HE, H., KONG, L., PEI, X., ZHOU, W., WU, M., ZHANG, R., & HE, J. Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationHE, Huaiye, Linghui KONG, Xun PEI, Wangting ZHOU, Muci WU, Rui ZHANG, and Jingren HE. Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationHE, Huaiye, et al. Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.