PubAg

Main content area

MLA

Zhou, Mingyong, et al. "Chemical Crosslinking Improves the Gastrointestinal Stability and Enhances Nutrient Delivery Potentials of Egg Yolk Ldl/polysaccharide Nanogels." Food chemistry, v. 239, pp. 840-847. doi: 10.1016/j.foodchem.2017.07.019

APA

Zhou, M., Khen, K., Wang, T., Hu, Q., Xue, J., & Luo, Y. (2018). Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels. Food chemistry, 239, 840-847. doi: 10.1016/j.foodchem.2017.07.019

Chicago

Zhou, Mingyong, Keiona Khen, Taoran Wang, Qiaobin Hu, Jingyi Xue, and Yangchao Luo. "Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels" Food chemistry 239, 1 (2018): 840-847. doi: 10.1016/j.foodchem.2017.07.019