APA (7th ed.) Citation

Li, J., Hu, Q., He, J., Wang, X., Pei, Z., & Xie, J. (2025). Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose. Flavour and fragrance journal, 40(2), 205-224. https://doi.org/10.1002/ffj.3827

Chicago Style (17th ed.) Citation

Li, Juan, Qingqing Hu, Jinxin He, Xuan Wang, Zhaoyang Pei, and Jianchun Xie. "Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose." Flavour and Fragrance Journal 40, no. 2 (2025): 205-224. https://doi.org/10.1002/ffj.3827.

MLA (9th ed.) Citation

Li, Juan, et al. "Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose." Flavour and Fragrance Journal, vol. 40, no. 2, 2025, pp. 205-224, https://doi.org/10.1002/ffj.3827.