Cite
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran.
MLA
Chen, Haiying, et al. “Improved the Emulsion Stability of Phosvitin from Hen Egg Yolk against Different PH by the Covalent Attachment with Dextran.” Food Hydrocolloids, vol. 39, Aug. 2014, pp. 104–12. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2013.12.031.
APA
Chen, H., Jin, Y., Ding, X., Wu, F., Bashari, M., Chen, F., Cui, Z., & Xu, X. (2014). Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocolloids, 39, 104–112. https://doi.org/10.1016/j.foodhyd.2013.12.031
Chicago
Chen, Haiying, Yamei Jin, Xiangli Ding, Fengfeng Wu, Mohanad Bashari, Feng Chen, Zhengwei Cui, and Xueming Xu. 2014. “Improved the Emulsion Stability of Phosvitin from Hen Egg Yolk against Different PH by the Covalent Attachment with Dextran.” Food Hydrocolloids 39 (August): 104–12. doi:10.1016/j.foodhyd.2013.12.031.