APA (7th ed.) Citation

Zhang, J., Chen, Q., Kaplan, D. L., & Wang, Q. (2022). High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends in food science & technology, 128, 202-216. https://doi.org/10.1016/j.tifs.2022.08.008

Chicago Style (17th ed.) Citation

Zhang, Jinchuang, Qiongling Chen, David L. Kaplan, and Qiang Wang. "High-moisture Extruded Protein Fiber Formation Toward Plant-based Meat Substitutes Applications: Science, Technology, and Prospect." Trends in Food Science & Technology 128 (2022): 202-216. https://doi.org/10.1016/j.tifs.2022.08.008.

MLA (9th ed.) Citation

Zhang, Jinchuang, et al. "High-moisture Extruded Protein Fiber Formation Toward Plant-based Meat Substitutes Applications: Science, Technology, and Prospect." Trends in Food Science & Technology, vol. 128, 2022, pp. 202-216, https://doi.org/10.1016/j.tifs.2022.08.008.