Cite
Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil.
MLA
Fu, Dong-wen, et al. “Development and Characterization of Self-Emulsifying High Internal Phase Emulsions Using Endogenous Phospholipids from Antarctic Krill Oil.” Food Chemistry, vol. 428, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136765.
APA
Fu, D., Li, J., Dai, D., Zhou, D., Zhu, B., & Song, L. (2023). Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil. Food Chemistry, 428, N.PAG. https://doi.org/10.1016/j.foodchem.2023.136765
Chicago
Fu, Dong-wen, Jing-jing Li, Dong-mei Dai, Da-yong Zhou, Bei-wei Zhu, and Liang Song. 2023. “Development and Characterization of Self-Emulsifying High Internal Phase Emulsions Using Endogenous Phospholipids from Antarctic Krill Oil.” Food Chemistry 428 (December): N.PAG. doi:10.1016/j.foodchem.2023.136765.