APA (7th ed.) Citation

M, D. S., WO, R., JS, M., BA, D. S., PCB, C., & MAR, P. (2023). Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages. Foods (Basel, Switzerland), 12(23), . https://doi.org/10.3390/foods12234226

Chicago Style (17th ed.) Citation

M, Dos Santos, Ribeiro WO, Monteiro JS, Dos Santos BA, Campagnol PCB, and Pollonio MAR. "Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages." Foods (Basel, Switzerland) 12, no. 23 (2023). https://doi.org/10.3390/foods12234226.

MLA (9th ed.) Citation

M, Dos Santos, et al. "Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages." Foods (Basel, Switzerland), vol. 12, no. 23, 2023, https://doi.org/10.3390/foods12234226.