Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

MLA

Valérie Guillard, et al. “Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge.” Comprehensive Reviews in Food Science and Food Safety, vol. 13, Apr. 2014, pp. 261–86. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........789c09b4e0d1fed7ec9d41fbc2706937&authtype=sso&custid=ns315887.

APA

Valérie Guillard, Carole Guillaume, & Estelle Chaix. (2014). Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge. Comprehensive Reviews in Food Science and Food Safety, 13, 261–286.

Chicago

Valérie Guillard, Carole Guillaume, and Estelle Chaix. 2014. “Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge.” Comprehensive Reviews in Food Science and Food Safety 13 (April): 261–86. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........789c09b4e0d1fed7ec9d41fbc2706937&authtype=sso&custid=ns315887.