Fu, J., Fu, D., Zhang, G., Zhang, Z., Xu, X., & Song, L. (2023). Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: Improved environmental stability, antioxidant activity, and bioaccessibility. Journal of the science of food and agriculture, 103(5), 2544-2553. https://doi.org/10.1002/jsfa.12413
Chicago Style (17th ed.) CitationFu, Jing‐jing, Dong‐wen Fu, Guang‐yao Zhang, Zhi‐hui Zhang, Xian‐bing Xu, and Liang Song. "Fabrication of Glycated Yeast Cell Protein via Maillard Reaction for Delivery of Curcumin: Improved Environmental Stability, Antioxidant Activity, and Bioaccessibility." Journal of the Science of Food and Agriculture 103, no. 5 (2023): 2544-2553. https://doi.org/10.1002/jsfa.12413.
MLA (9th ed.) CitationFu, Jing‐jing, et al. "Fabrication of Glycated Yeast Cell Protein via Maillard Reaction for Delivery of Curcumin: Improved Environmental Stability, Antioxidant Activity, and Bioaccessibility." Journal of the Science of Food and Agriculture, vol. 103, no. 5, 2023, pp. 2544-2553, https://doi.org/10.1002/jsfa.12413.