APA (7th ed.) Citation

Yuhara, H., Ohtani, A., Matano, M., Kashiwagi, Y., & Maehashi, K. (2021). Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking. Elsevier.

Chicago Style (17th ed.) Citation

Yuhara, Hitomi, Akira Ohtani, Mami Matano, Yutaka Kashiwagi, and Kenji Maehashi. Molecular Characterization of a Novel Aspartyl Aminopeptidase That Contributes to the Increase in Glutamic Acid Content in Chicken Meat During Cooking. Elsevier, 2021.

MLA (8th ed.) Citation

Yuhara, Hitomi, et al. Molecular Characterization of a Novel Aspartyl Aminopeptidase That Contributes to the Increase in Glutamic Acid Content in Chicken Meat During Cooking. Elsevier, 2021.