APA引文

2-s2.0-85096823419. (2021). Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chemistry, 344, . https://doi.org/10.1016/j.foodchem.2020.128643

芝加哥风格引文

2-s2.0-85096823419. "Structural and Rheological Changes of Texturized Mung Bean Protein Induced by Feed Moisture During Extrusion." Food Chemistry 344 (2021). https://doi.org/10.1016/j.foodchem.2020.128643.

MLA引文

2-s2.0-85096823419. "Structural and Rheological Changes of Texturized Mung Bean Protein Induced by Feed Moisture During Extrusion." Food Chemistry, vol. 344, 2021, https://doi.org/10.1016/j.foodchem.2020.128643.