APA Цитирование

Wang, S., Lin, R., Cheng, S., Wang, Z., & Tan, M. (2020). Assessment of Water Mobility in Surf Clam and Soy Protein System during Gelation Using LF-NMR Technique. Foods.

Chicago-стиль цитирования

Wang, Siqi, Rong Lin, Shasha Cheng, Zhixiang Wang, and Mingqian Tan. "Assessment of Water Mobility in Surf Clam and Soy Protein System During Gelation Using LF-NMR Technique." Foods 2020.

MLA-цитирование

Wang, Siqi, et al. "Assessment of Water Mobility in Surf Clam and Soy Protein System During Gelation Using LF-NMR Technique." Foods 2020.

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