Citace podle APA (7th ed.)

Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020). Composition, physicochemical properties of pea protein and its application in functional foods. Critical reviews in food science and nutrition, 60(15), 2593-2605. https://doi.org/10.1080/10408398.2019.1651248

Citace podle Chicago (17th ed.)

Lu, Z. X., J. F. He, Y. C. Zhang, a D. J. Bing. "Composition, Physicochemical Properties of Pea Protein and Its Application in Functional Foods." Critical Reviews in Food Science and Nutrition 60, no. 15 (2020): 2593-2605. https://doi.org/10.1080/10408398.2019.1651248.

Citace podle MLA (9th ed.)

Lu, Z. X., et al. "Composition, Physicochemical Properties of Pea Protein and Its Application in Functional Foods." Critical Reviews in Food Science and Nutrition, vol. 60, no. 15, 2020, pp. 2593-2605, https://doi.org/10.1080/10408398.2019.1651248.

Upozornění: Tyto citace jsou generovány automaticky. Nemusí být zcela správně podle citačních pravidel..