APA (7th ed.) Citation

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

Chicago Style (17th ed.) Citation

Lu, Z. X., J. F. He, Y. C. Zhang, and 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.

MLA (9th ed.) Citation

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.