APA (7th ed.) Citation

LI, X., ZHANG, L., MA, T., XIE, Z., LI, J., & TU, Z. (2023). Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

LI, Xiaofeng, Lu ZHANG, Tianxin MA, Zuohua XIE, Jinlin LI, and Zongcai TU. Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat. The editorial department of Science and Technology of Food Industry, 2023.

MLA (9th ed.) Citation

LI, Xiaofeng, et al. Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat. The editorial department of Science and Technology of Food Industry, 2023.