APA (7th ed.) Citation

Amagliani, L., Silva, J. V., Saffon, M., & Dombrowski, J. (2021). On the foaming properties of plant proteins: Current status and future opportunities. Trends in food science & technology, 118, 261-272. https://doi.org/10.1016/j.tifs.2021.10.001

Chicago Style (17th ed.) Citation

Amagliani, Luca, Juliana V.C Silva, Maxime Saffon, and Jannika Dombrowski. "On the Foaming Properties of Plant Proteins: Current Status and Future Opportunities." Trends in Food Science & Technology 118 (2021): 261-272. https://doi.org/10.1016/j.tifs.2021.10.001.

MLA (9th ed.) Citation

Amagliani, Luca, et al. "On the Foaming Properties of Plant Proteins: Current Status and Future Opportunities." Trends in Food Science & Technology, vol. 118, 2021, pp. 261-272, https://doi.org/10.1016/j.tifs.2021.10.001.