Cite
Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch
MLA
Xiu-Er Luo, et al. “Combining Pulsed Electric Field and Cross-Linking to Enhance the Structural and Physicochemical Properties of Corn Porous Starch.” Food Chemistry, vol. 418, Aug. 2023, p. 135971. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.135971.
APA
Xiu-Er Luo, Ruo-Yong Wang, Jin-Hua Wang, Ying Li, Huai-Nan Luo, Xin-An Zeng, Meng-Wai Woo, & Zhong Han. (2023). Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch. Food Chemistry, 418, 135971. https://doi.org/10.1016/j.foodchem.2023.135971
Chicago
Xiu-Er Luo, Ruo-Yong Wang, Jin-Hua Wang, Ying Li, Huai-Nan Luo, Xin-An Zeng, Meng-Wai Woo, and Zhong Han. 2023. “Combining Pulsed Electric Field and Cross-Linking to Enhance the Structural and Physicochemical Properties of Corn Porous Starch.” Food Chemistry 418 (August): 135971. doi:10.1016/j.foodchem.2023.135971.