PubAg

Main content area

MLA

Li, Ruren, et al. "High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–olive Oil Emulsions." Journal of food science, v. 84,.5 pp. 1113-1121. doi: 10.1111/1750-3841.14502

APA

Li, R., He, Q., Rong, L., Lin, Y., Jia, N., Shao, J., & Liu, D. (2019). High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions. Journal of food science, 84, 1113-1121. doi: 10.1111/1750-3841.14502

Chicago

Li, Ruren, Qing He, Liangyan Rong, Yanting Lin, Na Jia, Junhua Shao, and Dengyong Liu. "High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions" Journal of food science 84, no. 5 (2019): 1113-1121. doi: 10.1111/1750-3841.14502