PubAg

Main content area

MLA

Mao, Like, et al. "Development of Soy Protein Isolate-carrageenan Conjugates Through Maillard Reaction for the Microencapsulation of Bifidobacterium Longum." Food hydrocolloids, v. 84, pp. 489-497. doi: 10.1016/j.foodhyd.2018.06.037

APA

Mao, L., Pan, Q., Hou, Z., Yuan, F., & Gao, Y. (2018). Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum. Food hydrocolloids, 84, 489-497. doi: 10.1016/j.foodhyd.2018.06.037

Chicago

Mao, Like, Qiuyue Pan, Zhanqun Hou, Fang Yuan, and Yanxiang Gao. "Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum" Food hydrocolloids 84, 1 (2018): 489-497. doi: 10.1016/j.foodhyd.2018.06.037