Cite
Fabricating oleic acid-ovalbumin complexes using an ultrasonic-coupled weakly alkaline pH technique: Improving the dispersibility, stability, and bioaccessibility of lutein in water.
MLA
Liu, Yunjun, et al. “Fabricating Oleic Acid-Ovalbumin Complexes Using an Ultrasonic-Coupled Weakly Alkaline PH Technique: Improving the Dispersibility, Stability, and Bioaccessibility of Lutein in Water.” Food Chemistry, vol. 435, Mar. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137593.
APA
Liu, Y., Ma, L., Guo, Y., Kuang, H., & Liu, Y. (2024). Fabricating oleic acid-ovalbumin complexes using an ultrasonic-coupled weakly alkaline pH technique: Improving the dispersibility, stability, and bioaccessibility of lutein in water. Food Chemistry, 435, N.PAG. https://doi.org/10.1016/j.foodchem.2023.137593
Chicago
Liu, Yunjun, Liyuan Ma, Yuanjie Guo, Huiying Kuang, and Yixiang Liu. 2024. “Fabricating Oleic Acid-Ovalbumin Complexes Using an Ultrasonic-Coupled Weakly Alkaline PH Technique: Improving the Dispersibility, Stability, and Bioaccessibility of Lutein in Water.” Food Chemistry 435 (March): N.PAG. doi:10.1016/j.foodchem.2023.137593.