APA引用形式

Chai, X., Wu, K., Chen, C., Duan, X., Yu, H., & Liu, X. (2019). Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates. Food Sci Nutr.

シカゴスタイル引用形

Chai, Xianghua, Kegang Wu, Chun Chen, Xuejuan Duan, Hongpeng Yu, , Xiaoli Liu. "Physical and Oxidative Stability of Chicken Oil‐in‐water Emulsion Stabilized By Chicken Protein Hydrolysates." Food Sci Nutr 2019.

MLA引用形式

Chai, Xianghua, et al. "Physical and Oxidative Stability of Chicken Oil‐in‐water Emulsion Stabilized By Chicken Protein Hydrolysates." Food Sci Nutr 2019.