APA citiranje

Wang, D., Zhang, M., Zou, Y., Sun, Z., & Xu, W. (2018). Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology. J Poult Sci.

Citação norma Chicago

Wang, Daoying, Muhan Zhang, Ye Zou, Zhilan Sun, and Weimin Xu. "Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides From Duck Meat Using Response Surface Methodology." J Poult Sci 2018.

MLA citiranje

Wang, Daoying, et al. "Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides From Duck Meat Using Response Surface Methodology." J Poult Sci 2018.