Cite
Insights into ball milling treatment promotes the formation of starch-lipid complexes and the relation between multi-scale structure and in vitro digestibility based on intermolecular interactions.
MLA
Hao, Zongwei, et al. “Insights into Ball Milling Treatment Promotes the Formation of Starch-Lipid Complexes and the Relation between Multi-Scale Structure and in Vitro Digestibility Based on Intermolecular Interactions.” Food Hydrocolloids, vol. 146, Jan. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.109277.
APA
Hao, Z., Xu, H., Yu, Y., Gu, Z., Wang, Y., Li, C., Xiao, Y., Liu, Y., Liu, K., Zheng, M., Du, Y., Zhou, Y., & Yu, Z. (2024). Insights into ball milling treatment promotes the formation of starch-lipid complexes and the relation between multi-scale structure and in vitro digestibility based on intermolecular interactions. Food Hydrocolloids, 146, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.109277
Chicago
Hao, Zongwei, Huajian Xu, Yiyang Yu, Zongyan Gu, Yu Wang, Chao Li, Yaqing Xiao, et al. 2024. “Insights into Ball Milling Treatment Promotes the Formation of Starch-Lipid Complexes and the Relation between Multi-Scale Structure and in Vitro Digestibility Based on Intermolecular Interactions.” Food Hydrocolloids 146 (January): N.PAG. doi:10.1016/j.foodhyd.2023.109277.