APA (7th ed.) Citation

Chen, X., Tume, R. K., Xiong, Y., Xu, X., Zhou, G., Chen, C., & Nishiumi, T. (2018). Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Critical reviews in food science and nutrition, 58(17), 2981-3003. https://doi.org/10.1080/10408398.2017.1347557

Chicago Style (17th ed.) Citation

Chen, Xing, Ronald Keith Tume, Youling Xiong, Xinglian Xu, Guanghong Zhou, Conggui Chen, and Tadayuki Nishiumi. "Structural Modification of Myofibrillar Proteins by High-pressure Processing for Functionally Improved, Value-added, and Healthy Muscle Gelled Foods." Critical Reviews in Food Science and Nutrition 58, no. 17 (2018): 2981-3003. https://doi.org/10.1080/10408398.2017.1347557.

MLA (9th ed.) Citation

Chen, Xing, et al. "Structural Modification of Myofibrillar Proteins by High-pressure Processing for Functionally Improved, Value-added, and Healthy Muscle Gelled Foods." Critical Reviews in Food Science and Nutrition, vol. 58, no. 17, 2018, pp. 2981-3003, https://doi.org/10.1080/10408398.2017.1347557.