Huang, S. L., Huang, Y. F., Zhao, L. N., & Wang, S. Y. (2014). The Relationship between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis. Applied Mechanics and Materials, 541-542(Engineering and Manufacturing Technologies), 214-219. https://doi.org/10.4028/www.scientific.net/AMM.541-542.214
Citace podle Chicago (17th ed.)Huang, Shun Li, Yi Fan Huang, Li Na Zhao, a Shao Yun Wang. "The Relationship Between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis." Applied Mechanics and Materials 541-542, no. Engineering and Manufacturing Technologies (2014): 214-219. https://doi.org/10.4028/www.scientific.net/AMM.541-542.214.
Citace podle MLA (9th ed.)Huang, Shun Li, et al. "The Relationship Between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis." Applied Mechanics and Materials, vol. 541-542, no. Engineering and Manufacturing Technologies, 2014, pp. 214-219, https://doi.org/10.4028/www.scientific.net/AMM.541-542.214.