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-referens (17:e uppl.)LI, Mengzhuo, Xueyan DUAN, Junjuan WANG, Xiaoyan ZHAO, och 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-referens (9:e uppl.)LI, 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.
