PubAg

Main content area

MLA

He, Wenmeng, Ruijin Yang, and Wei Zhao. "Effect of Acid Deamidation-alcalase Hydrolysis Induced Modification On Functional and Bitter-masking Properties of Wheat Gluten Hydrolysates." Food chemistry, v. 277, pp. 655-663. doi: 10.1016/j.foodchem.2018.11.004

APA

He, W., Yang, R., & Zhao, W. (2019). Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates. Food chemistry, 277, 655-663. doi: 10.1016/j.foodchem.2018.11.004

Chicago

He, Wenmeng, Ruijin Yang, and Wei Zhao. "Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates" Food chemistry 277, 1 (2019): 655-663. doi: 10.1016/j.foodchem.2018.11.004