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