APA (7th ed.) Citation

Yang, H., Zhong, C., Sun, L., Li, Y., Chen, H., & Wu, G. (2021). Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors. Food chemistry, 356, 129734. https://doi.org/10.1016/j.foodchem.2021.129734

Chicago Style (17th ed.) Citation

Yang, Huan-huan, Chan Zhong, Le-chang Sun, Ya-ke Li, Hu Chen, and Guo-ping Wu. "Effects of Partial Substitution of NaCl on Myofibrillar Protein Properties from Pearl Mussel Hyriopsis Cumingii Muscle: Structural Characteristics and Aggregation Behaviors." Food Chemistry 356 (2021): 129734. https://doi.org/10.1016/j.foodchem.2021.129734.

MLA (9th ed.) Citation

Yang, Huan-huan, et al. "Effects of Partial Substitution of NaCl on Myofibrillar Protein Properties from Pearl Mussel Hyriopsis Cumingii Muscle: Structural Characteristics and Aggregation Behaviors." Food Chemistry, vol. 356, 2021, p. 129734, https://doi.org/10.1016/j.foodchem.2021.129734.