PubAg

Main content area

MLA

Wang, Minqi, et al. "Influence of Ionic Strength On the Thermostability and Flavor (allyl Methyl Disulfide) Release Profiles of Calcium Alginate Microgels." Food hydrocolloids, v. 93, pp. 24-33. doi: 10.1016/j.foodhyd.2019.02.013

APA

Wang, M., Doi, T., Hu, X., & McClements, D. Julian. (2019). Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels. Food hydrocolloids, 93, 24-33. doi: 10.1016/j.foodhyd.2019.02.013

Chicago

Wang, Minqi, Takahiko Doi, Xiaoyan Hu, and David Julian McClements. "Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels" Food hydrocolloids 93, 1 (2019): 24-33. doi: 10.1016/j.foodhyd.2019.02.013