Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study.

MLA

Espinal-Ruiz, Mauricio, et al. “Interaction of a Dietary Fiber (Pectin) with Gastrointestinal Components (Bile Salts, Calcium, and Lipase): A Calorimetry, Electrophoresis, and Turbidity Study.” Journal of Agricultural and Food Chemistry, vol. 62, no. 52, Dec. 2014, pp. 12620–30. EBSCOhost, https://doi.org/10.1021/jf504829h.

APA

Espinal-Ruiz, M., Parada-Alfonso, F., Restrepo-Sánchez, L.-P., Narváez-Cuenca, C.-E., & McClements, D. J. (2014). Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study. Journal of Agricultural and Food Chemistry, 62(52), 12620–12630. https://doi.org/10.1021/jf504829h

Chicago

Espinal-Ruiz, Mauricio, Fabián Parada-Alfonso, Luz-Patricia Restrepo-Sánchez, Carlos-Eduardo Narváez-Cuenca, and David Julian McClements. 2014. “Interaction of a Dietary Fiber (Pectin) with Gastrointestinal Components (Bile Salts, Calcium, and Lipase): A Calorimetry, Electrophoresis, and Turbidity Study.” Journal of Agricultural and Food Chemistry 62 (52): 12620–30. doi:10.1021/jf504829h.