APA (7th ed.) Citation

R, C., K, D., N, R., W, S., & XC, L. (2025). Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate. Food chemistry, 492(Pt 2), 145444. https://doi.org/10.1016/j.foodchem.2025.145444

Chicago Style (17th ed.) Citation

R, Chen, Davranov K, Rustamova N, Sun W, and Liu XC. "Exploring the Salt Taste-enhancing Activity of Key Peptides and Ultrafiltrated Fractions from Spent Hen Meat Hydrolysate." Food Chemistry 492, no. Pt 2 (2025): 145444. https://doi.org/10.1016/j.foodchem.2025.145444.

MLA (9th ed.) Citation

R, Chen, et al. "Exploring the Salt Taste-enhancing Activity of Key Peptides and Ultrafiltrated Fractions from Spent Hen Meat Hydrolysate." Food Chemistry, vol. 492, no. Pt 2, 2025, p. 145444, https://doi.org/10.1016/j.foodchem.2025.145444.