LI, M., DUAN, X., WANG, J., ZHAO, X., & QIN, P. (2025). Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement. Shipin gongye ke-ji, 46(6), 417-426. https://doi.org/10.13386/j.issn1002-0306.2024040223
Chicago Style (17th ed.) CitationLI, Mengzhuo, Xueyan DUAN, Junjuan WANG, Xiaoyan ZHAO, and Peiyou QIN. "Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement." Shipin Gongye Ke-ji 46, no. 6 (2025): 417-426. https://doi.org/10.13386/j.issn1002-0306.2024040223.
MLA (9th ed.) CitationLI, Mengzhuo, et al. "Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement." Shipin Gongye Ke-ji, vol. 46, no. 6, 2025, pp. 417-426, https://doi.org/10.13386/j.issn1002-0306.2024040223.
