APA (7th ed.) Citation

Li, J., Wu, M., Wang, Y., Li, K., Du, J., & Bai, Y. (2020). Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food chemistry, 325, 126921. https://doi.org/10.1016/j.foodchem.2020.126921

Chicago Style (17th ed.) Citation

Li, Junguang, Mengmeng Wu, Yuntao Wang, Ke Li, Juan Du, and Yanhong Bai. "Effect of PH-shifting Treatment on Structural and Heat Induced Gel Properties of Peanut Protein Isolate." Food Chemistry 325 (2020): 126921. https://doi.org/10.1016/j.foodchem.2020.126921.

MLA (9th ed.) Citation

Li, Junguang, et al. "Effect of PH-shifting Treatment on Structural and Heat Induced Gel Properties of Peanut Protein Isolate." Food Chemistry, vol. 325, 2020, p. 126921, https://doi.org/10.1016/j.foodchem.2020.126921.