Cite
Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake ( Merluccius merluccius).
MLA
Villamonte, Gina, et al. “Influence of High-Pressure Processing on the Physicochemical and the Emulsifying Properties of Sarcoplasmic Proteins from Hake ( Merluccius Merluccius).” European Food Research & Technology, vol. 242, no. 5, May 2016, pp. 667–75. EBSCOhost, https://doi.org/10.1007/s00217-015-2574-z.
APA
Villamonte, G., Pottier, L., & Lamballerie, M. (2016). Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake ( Merluccius merluccius). European Food Research & Technology, 242(5), 667–675. https://doi.org/10.1007/s00217-015-2574-z
Chicago
Villamonte, Gina, Laurence Pottier, and Marie Lamballerie. 2016. “Influence of High-Pressure Processing on the Physicochemical and the Emulsifying Properties of Sarcoplasmic Proteins from Hake ( Merluccius Merluccius).” European Food Research & Technology 242 (5): 667–75. doi:10.1007/s00217-015-2574-z.