APA Цитирование

Quan, T. H., & Benjakul, S. (2018). Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting. Korean J Food Sci Anim Resour.

Chicago-стиль цитирования

Quan, Tran Hong, and Soottawat Benjakul. "Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen As Affected By Salting." Korean J Food Sci Anim Resour 2018.

MLA-цитирование

Quan, Tran Hong, and Soottawat Benjakul. "Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen As Affected By Salting." Korean J Food Sci Anim Resour 2018.

Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.