Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

MLA

Ki-Teak Lee, et al. “Evaluation Model for Cocoa Butter Equivalents Based on Fatty Acid Compositions and Triacylglycerol Patterns.” Food Science and Biotechnology, vol. 28, June 2019, pp. 1649–58. EBSCOhost, https://doi.org/10.1007/s10068-019-00630-8.

APA

Ki-Teak Lee, Jung-Ah Shin, & Cai-Hua Jia. (2019). Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns. Food Science and Biotechnology, 28, 1649–1658. https://doi.org/10.1007/s10068-019-00630-8

Chicago

Ki-Teak Lee, Jung-Ah Shin, and Cai-Hua Jia. 2019. “Evaluation Model for Cocoa Butter Equivalents Based on Fatty Acid Compositions and Triacylglycerol Patterns.” Food Science and Biotechnology 28 (June): 1649–58. doi:10.1007/s10068-019-00630-8.