APA (7th ed.) Citation

Yi, H., Li, J., Wang, P., Wang, S., Guo, X., Zhu, D., . . . Zhang, N. (2025). Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study. Food and Bioprocess Technology: An International Journal, 1-17. https://doi.org/10.1007/s11947-025-03894-7

Chicago Style (17th ed.) Citation

Yi, Hongbo, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu, and Na Zhang. "Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study." Food and Bioprocess Technology: An International Journal 2025: 1-17. https://doi.org/10.1007/s11947-025-03894-7.

MLA (9th ed.) Citation

Yi, Hongbo, et al. "Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study." Food and Bioprocess Technology: An International Journal, 2025, pp. 1-17, https://doi.org/10.1007/s11947-025-03894-7.