APA (7th ed.) Citation

Yu, Z., Yu, J., Wang, L., Shi, J., Xia, S., Xue, Y., . . . Xue, C. (2025). High-moisture texturization of Antarctic krill (Euphausia superba) meat-based hybrid protein: The synergistic effect of wheat gluten and pea protein. Food Chemistry, 481, 143882.

Chicago Style (17th ed.) Citation

Yu, Zengyan, Jing Yu, Lei Wang, Jinxiu Shi, Songgang Xia, Yong Xue, Ningyang Li, and Changhu Xue. "High-moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein." Food Chemistry 481 (2025): 143882.

MLA (9th ed.) Citation

Yu, Zengyan, et al. "High-moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein." Food Chemistry, vol. 481, 2025, p. 143882.