Wang, Q.; Liu, W.; Tian, B.; Li, D.; Liu, C.; Jiang, B.; Feng, Z.
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks. Foods 2020, 9, 449.
https://doi.org/10.3390/foods9040449
AMA Style
Wang Q, Liu W, Tian B, Li D, Liu C, Jiang B, Feng Z.
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks. Foods. 2020; 9(4):449.
https://doi.org/10.3390/foods9040449
Chicago/Turabian Style
Wang, Qiannan, Weihua Liu, Bo Tian, Dongmei Li, Chunhong Liu, Bin Jiang, and Zhibiao Feng.
2020. "Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks" Foods 9, no. 4: 449.
https://doi.org/10.3390/foods9040449
APA Style
Wang, Q., Liu, W., Tian, B., Li, D., Liu, C., Jiang, B., & Feng, Z.
(2020). Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks. Foods, 9(4), 449.
https://doi.org/10.3390/foods9040449