APA (7th ed.) Citation

Zhang, Z., Wang, Y., Li, Y., Dai, C., Ding, Q., Hong, C., . . . Ma, H. (2019). Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine. Food chemistry, 289, 609-615. https://doi.org/10.1016/j.foodchem.2019.03.085

Chicago Style (17th ed.) Citation

Zhang, Zhaoli, Yang Wang, Yihe Li, Chunhua Dai, Qingzhi Ding, Chen Hong, Yuanqing He, Ronghai He, and Haile Ma. "Effect of Alkali Concentration on Digestibility and Absorption Characteristics of Rice Residue Protein Isolates and Lysinoalanine." Food Chemistry 289 (2019): 609-615. https://doi.org/10.1016/j.foodchem.2019.03.085.

MLA (9th ed.) Citation

Zhang, Zhaoli, et al. "Effect of Alkali Concentration on Digestibility and Absorption Characteristics of Rice Residue Protein Isolates and Lysinoalanine." Food Chemistry, vol. 289, 2019, pp. 609-615, https://doi.org/10.1016/j.foodchem.2019.03.085.