APA (7th ed.) Citation

Li, D., Wu, B., Zhang, X., Li, M., Cheng, J., & Tang, D. (2019). Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant. Biotechnology & Applied Biochemistry, 66(5), 833. https://doi.org/10.1002/bab.1795

Chicago Style (17th ed.) Citation

Li, Deng‐Long, Bin Wu, Xuan Zhang, Ming‐Yuan Li, Jing‐Rong Cheng, and Dao‐Bang Tang. "Enhancing Hemoglobin Peptide Production from Chicken Blood Fermentation by Food‐grade Nonionic Surfactant." Biotechnology & Applied Biochemistry 66, no. 5 (2019): 833. https://doi.org/10.1002/bab.1795.

MLA (9th ed.) Citation

Li, Deng‐Long, et al. "Enhancing Hemoglobin Peptide Production from Chicken Blood Fermentation by Food‐grade Nonionic Surfactant." Biotechnology & Applied Biochemistry, vol. 66, no. 5, 2019, p. 833, https://doi.org/10.1002/bab.1795.