Burger, T. G., & Zhang, Y. (2019). Recent progress in the utilization of pea protein as an emulsifier for food applications. Trends in food science & technology, 86, 25-33. https://doi.org/10.1016/j.tifs.2019.02.007
Citácia podle Chicago (17th ed.)Burger, Travis G., a Yue Zhang. "Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications." Trends in Food Science & Technology 86 (2019): 25-33. https://doi.org/10.1016/j.tifs.2019.02.007.
Citácia podľa MLA (8th ed.)Burger, Travis G., a Yue Zhang. "Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications." Trends in Food Science & Technology, vol. 86, 2019, pp. 25-33, https://doi.org/10.1016/j.tifs.2019.02.007.
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