APA-referens (7:e uppl.)

ZHANG, S., WEI, H., ZHOU, X., WANG, M., & ZHANG, C. (2024). Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein. Shipin gongye ke-ji, 45(23), 50-58. https://doi.org/10.13386/j.issn1002-0306.2023080023

Chicago-referens (17:e uppl.)

ZHANG, Shengyu, Han WEI, Xinyu ZHOU, Mengtian WANG, och Chen ZHANG. "Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein." Shipin Gongye Ke-ji 45, no. 23 (2024): 50-58. https://doi.org/10.13386/j.issn1002-0306.2023080023.

MLA-referens (9:e uppl.)

ZHANG, Shengyu, et al. "Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein." Shipin Gongye Ke-ji, vol. 45, no. 23, 2024, pp. 50-58, https://doi.org/10.13386/j.issn1002-0306.2023080023.