Cite
A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+.
MLA
Cui, Bing, et al. “A Novel κ-Carrageenan/Konjac Gum Thermo-Irreversible Gel Improved by Gellan Gum and Ca2+.” LWT - Food Science & Technology, vol. 154, Jan. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2021.112645.
APA
Cui, B., Chen, W., Liang, H., Li, J., Wu, D., Ye, S., & Li, B. (2022). A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+. LWT - Food Science & Technology, 154, N.PAG. https://doi.org/10.1016/j.lwt.2021.112645
Chicago
Cui, Bing, Wenxin Chen, Hongshan Liang, Jing Li, Di Wu, Shuxin Ye, and Bin Li. 2022. “A Novel κ-Carrageenan/Konjac Gum Thermo-Irreversible Gel Improved by Gellan Gum and Ca2+.” LWT - Food Science & Technology 154 (January): N.PAG. doi:10.1016/j.lwt.2021.112645.