APA (7th ed.) Citation

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 Style (17th ed.) Citation

ZHANG, Shengyu, Han WEI, Xinyu ZHOU, Mengtian WANG, and 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 (9th ed.) Citation

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.