APA (7th ed.) Citation

Yao, H., Liu, S., Chang, R., Liu, T., Zhou, Z., & Mao, J. (2025). Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation. Food research international (Ottawa, Ont.).

Chicago Style (17th ed.) Citation

Yao, Hongli, Shuangping Liu, Rui Chang, Tiantian Liu, Zhilei Zhou, and Jian Mao. Changes of Shrimp Myofibrillar Proteins Hydrolyzed by Virgibacillus Proteases: Structural Characterization, Mechanism Visualization, and Flavor Compound Formation. Food research international (Ottawa, Ont.), 2025.

MLA (9th ed.) Citation

Yao, Hongli, et al. Changes of Shrimp Myofibrillar Proteins Hydrolyzed by Virgibacillus Proteases: Structural Characterization, Mechanism Visualization, and Flavor Compound Formation. Food research international (Ottawa, Ont.), 2025.