APA stil citiranja

Wang, J., Zhao, M., Yang, X., & Jiang, Y. (2006). Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates: Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates. Food technology and biotechnology, p. 4.

Chicago stil citiranja

Wang, Jin-Shui, Mou-Ming Zhao, Xiao-Quan Yang, and Yueming Jiang. "Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates: Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates." 2006: 4.

MLA stil citiranja

Wang, Jin-Shui, Mou-Ming Zhao, Xiao-Quan Yang, and Yueming Jiang. "Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates: Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates." 2006: 4.