Cita APA

Li, H., Wang, J., Pan, L., & Lu, Q. (2019). Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles. J Food Sci Technol.

Citación estilo Chicago

Li, Hua, Jingjing Wang, Li Pan, y Qiyu Lu. "Effect of Amino and Thiol Groups of Wheat Gluten On the Quality Characteristics of Chinese Noodles." J Food Sci Technol 2019.

Cita MLA

Li, Hua, Jingjing Wang, Li Pan, y Qiyu Lu. "Effect of Amino and Thiol Groups of Wheat Gluten On the Quality Characteristics of Chinese Noodles." J Food Sci Technol 2019.