APA引文

2-s2.0-85190070143. (2024). Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance. LWT, 198, . https://doi.org/10.1016/j.lwt.2024.116045

芝加哥风格引文

2-s2.0-85190070143. "Enhancement of Myofibrillar Protein Gelation by Plant Proteins for Improved Surimi Gel Characteristics: Mechanisms and Performance." LWT 198 (2024). https://doi.org/10.1016/j.lwt.2024.116045.

MLA引文

2-s2.0-85190070143. "Enhancement of Myofibrillar Protein Gelation by Plant Proteins for Improved Surimi Gel Characteristics: Mechanisms and Performance." LWT, vol. 198, 2024, https://doi.org/10.1016/j.lwt.2024.116045.