Mao, C.; Wu, J.; Zhang, X.; Ma, F.; Cheng, Y.
Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature. Foods 2020, 9, 1908.
https://doi.org/10.3390/foods9121908
AMA Style
Mao C, Wu J, Zhang X, Ma F, Cheng Y.
Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature. Foods. 2020; 9(12):1908.
https://doi.org/10.3390/foods9121908
Chicago/Turabian Style
Mao, Chao, Juan Wu, Xiangzhi Zhang, Fengping Ma, and Yu Cheng.
2020. "Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature" Foods 9, no. 12: 1908.
https://doi.org/10.3390/foods9121908
APA Style
Mao, C., Wu, J., Zhang, X., Ma, F., & Cheng, Y.
(2020). Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature. Foods, 9(12), 1908.
https://doi.org/10.3390/foods9121908