Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions

MLA

Weili Xu, et al. “Formation, Stability and In Vitro Digestion of β-Carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions.” Food Biophysics, vol. 13, Mar. 2018, pp. 198–207. EBSCOhost, https://doi.org/10.1007/s11483-018-9525-8.

APA

Weili Xu, Shenghua He, Fangshuai Peng, Qi Li, Rongchun Wang, Cheng Gu, & Ying Ma. (2018). Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions. Food Biophysics, 13, 198–207. https://doi.org/10.1007/s11483-018-9525-8

Chicago

Weili Xu, Shenghua He, Fangshuai Peng, Qi Li, Rongchun Wang, Cheng Gu, and Ying Ma. 2018. “Formation, Stability and In Vitro Digestion of β-Carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions.” Food Biophysics 13 (March): 198–207. doi:10.1007/s11483-018-9525-8.