Cite
Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA).
MLA
Duhoranimana, Emmanuel, et al. “Thermodynamic Characterization of Gelatin–Sodium Carboxymethyl Cellulose Complex Coacervation Encapsulating Conjugated Linoleic Acid (CLA).” Food Hydrocolloids, vol. 80, July 2018, pp. 149–59. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2018.02.011.
APA
Duhoranimana, E., Yu, J., Mukeshimana, O., Habinshuti, I., Karangwa, E., Xu, X., Muhoza, B., Xia, S., & Zhang, X. (2018). Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA). Food Hydrocolloids, 80, 149–159. https://doi.org/10.1016/j.foodhyd.2018.02.011
Chicago
Duhoranimana, Emmanuel, Jingyang Yu, Odile Mukeshimana, Ildephonse Habinshuti, Eric Karangwa, Xing Xu, Bertrand Muhoza, Shuqin Xia, and Xiaoming Zhang. 2018. “Thermodynamic Characterization of Gelatin–Sodium Carboxymethyl Cellulose Complex Coacervation Encapsulating Conjugated Linoleic Acid (CLA).” Food Hydrocolloids 80 (July): 149–59. doi:10.1016/j.foodhyd.2018.02.011.