Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products.

MLA

Lee, Yee-Ying, et al. “Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products.” Food & Bioprocess Technology, vol. 8, no. 7, July 2015, pp. 1571–82. EBSCOhost, https://doi.org/10.1007/s11947-015-1520-1.

APA

Lee, Y.-Y., Tang, T.-K., Tan, C.-P., Alitheen, N., Phuah, E.-T., Karim, N., & Lai, O.-M. (2015). Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products. Food & Bioprocess Technology, 8(7), 1571–1582. https://doi.org/10.1007/s11947-015-1520-1

Chicago

Lee, Yee-Ying, Teck-Kim Tang, Chin-Ping Tan, Noorjahan Alitheen, Eng-Tong Phuah, Nur Karim, and Oi-Ming Lai. 2015. “Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products.” Food & Bioprocess Technology 8 (7): 1571–82. doi:10.1007/s11947-015-1520-1.