APA (7th ed.) Citation

Hong, P. K., Ndagijimana, M., & Betti, M. (2016). Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Elsevier.

Chicago Style (17th ed.) Citation

Hong, Pui Khoon, Maurice Ndagijimana, and Mirko Betti. Glucosamine-induced Glycation of Hydrolysed Meat Proteins in the Presence or Absence of Transglutaminase: Chemical Modifications and Taste-enhancing Activity. Elsevier, 2016.

MLA (8th ed.) Citation

Hong, Pui Khoon, et al. Glucosamine-induced Glycation of Hydrolysed Meat Proteins in the Presence or Absence of Transglutaminase: Chemical Modifications and Taste-enhancing Activity. Elsevier, 2016.