Wu, D.; Wu, C.; Chen, H.; Wang, Z.; Yu, C.; Du, M.
Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri). Int. J. Mol. Sci. 2018, 19, 531.
https://doi.org/10.3390/ijms19020531
AMA Style
Wu D, Wu C, Chen H, Wang Z, Yu C, Du M.
Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri). International Journal of Molecular Sciences. 2018; 19(2):531.
https://doi.org/10.3390/ijms19020531
Chicago/Turabian Style
Wu, Di, Chao Wu, Hui Chen, Zhenyu Wang, Cuiping Yu, and Ming Du.
2018. "Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri)" International Journal of Molecular Sciences 19, no. 2: 531.
https://doi.org/10.3390/ijms19020531
APA Style
Wu, D., Wu, C., Chen, H., Wang, Z., Yu, C., & Du, M.
(2018). Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri). International Journal of Molecular Sciences, 19(2), 531.
https://doi.org/10.3390/ijms19020531