Cite
Fabricating hydrophilic fatty acid-protein particles to encapsulate fucoxanthin: Fatty acid screening, structural characterization, and thermal stability analysis.
MLA
Li, Donghui, et al. “Fabricating Hydrophilic Fatty Acid-Protein Particles to Encapsulate Fucoxanthin: Fatty Acid Screening, Structural Characterization, and Thermal Stability Analysis.” Food Chemistry, vol. 382, July 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.132311.
APA
Li, D., Liu, Y., Ma, Y., Liu, Y., Wang, S., Guo, Z., Li, J., Wang, Y., Tan, B., & Wei, Y. (2022). Fabricating hydrophilic fatty acid-protein particles to encapsulate fucoxanthin: Fatty acid screening, structural characterization, and thermal stability analysis. Food Chemistry, 382, N.PAG. https://doi.org/10.1016/j.foodchem.2022.132311
Chicago
Li, Donghui, Yunjun Liu, Yu Ma, Yixiang Liu, Shengnan Wang, Zixin Guo, Jie Li, Yanbo Wang, Bin Tan, and Ying Wei. 2022. “Fabricating Hydrophilic Fatty Acid-Protein Particles to Encapsulate Fucoxanthin: Fatty Acid Screening, Structural Characterization, and Thermal Stability Analysis.” Food Chemistry 382 (July): N.PAG. doi:10.1016/j.foodchem.2022.132311.