APA (7th ed.) Citation

Çabuk, B., Nosworthy, M. G., Stone, A. K., Korber, D. R., Tanaka, T., House, J. D., & Nickerson, M. T. (2018). Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate. Food technology and biotechnology, 56(2), 257-264. https://doi.org/10.17113/ftb.56.02.18.5450

Chicago Style (17th ed.) Citation

Çabuk, Burcu, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House, and Michael T. Nickerson. "Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate." Food Technology and Biotechnology 56, no. 2 (2018): 257-264. https://doi.org/10.17113/ftb.56.02.18.5450.

MLA (9th ed.) Citation

Çabuk, Burcu, et al. "Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate." Food Technology and Biotechnology, vol. 56, no. 2, 2018, pp. 257-264, https://doi.org/10.17113/ftb.56.02.18.5450.