Hu, G.; Zhang, J.; Wang, Q.; Ma, M.; Ma, L.; Li, S.
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods 2022, 11, 2724.
https://doi.org/10.3390/foods11182724
AMA Style
Hu G, Zhang J, Wang Q, Ma M, Ma L, Li S.
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods. 2022; 11(18):2724.
https://doi.org/10.3390/foods11182724
Chicago/Turabian Style
Hu, Gan, Jiemin Zhang, Qi Wang, Meihu Ma, Lulu Ma, and Shugang Li.
2022. "Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties" Foods 11, no. 18: 2724.
https://doi.org/10.3390/foods11182724
APA Style
Hu, G., Zhang, J., Wang, Q., Ma, M., Ma, L., & Li, S.
(2022). Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods, 11(18), 2724.
https://doi.org/10.3390/foods11182724