APA (7th ed.) Citation

Zhao, Y., Yan, M., Xue, S., Zhang, T., & Shen, X. (2022). Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel. Journal of dairy science, 105(9), 7253-7265. https://doi.org/10.3168/jds.2021-21605

Chicago Style (17th ed.) Citation

Zhao, Yanli, Mi Yan, Shiqi Xue, Tiehua Zhang, and Xue Shen. "Influence of Ultrasound and Enzymatic Cross-linking on Freeze-thaw Stability and Release Properties of Whey Protein Isolate Hydrogel." Journal of Dairy Science 105, no. 9 (2022): 7253-7265. https://doi.org/10.3168/jds.2021-21605.

MLA (9th ed.) Citation

Zhao, Yanli, et al. "Influence of Ultrasound and Enzymatic Cross-linking on Freeze-thaw Stability and Release Properties of Whey Protein Isolate Hydrogel." Journal of Dairy Science, vol. 105, no. 9, 2022, pp. 7253-7265, https://doi.org/10.3168/jds.2021-21605.