PubAg

Main content area

MLA

Shi, Yunqi, et al. "The Antioxidant Mechanism of Maillard Reaction Products In Oil-in-water Emulsion System." Food hydrocolloids, v. 87, pp. 582-592. doi: 10.1016/j.foodhyd.2018.08.039

APA

Shi, Y., Liang, R., Chen, L., Liu, H., Goff, H. Douglas, Ma, J., & Zhong, F. (2019). The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system. Food hydrocolloids, 87, 582-592. doi: 10.1016/j.foodhyd.2018.08.039

Chicago

Shi, Yunqi, Rong Liang, Ling Chen, Huan Liu, H. Douglas Goff, Jianguo Ma, and Fang Zhong. "The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system" Food hydrocolloids 87, 1 (2019): 582-592. doi: 10.1016/j.foodhyd.2018.08.039