APA (7th ed.) Citation

Xia, S., Xue, Y., Xue, C., Jiang, X., & Li, J. (2022). Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion. Food science & technology, 154, 112756. https://doi.org/10.1016/j.lwt.2021.112756

Chicago Style (17th ed.) Citation

Xia, Songgang, Yong Xue, Changhu Xue, Xiaoming Jiang, and Jing Li. "Structural and Rheological Properties of Meat Analogues from Haematococcus Pluvialis Residue-pea Protein by High Moisture Extrusion." Food Science & Technology 154 (2022): 112756. https://doi.org/10.1016/j.lwt.2021.112756.

MLA (9th ed.) Citation

Xia, Songgang, et al. "Structural and Rheological Properties of Meat Analogues from Haematococcus Pluvialis Residue-pea Protein by High Moisture Extrusion." Food Science & Technology, vol. 154, 2022, p. 112756, https://doi.org/10.1016/j.lwt.2021.112756.