APA (7th ed.) Citation

Shuai, X., Chen, J., Liu, Q., Dong, H., Dai, T., Li, Z., . . . Wang, R. (2022, October). The Effects of Pectin Structure on Emulsifying, Rheological, and <i>In Vitro</i> Digestion Properties of Emulsion. Foods.

Chicago Style (17th ed.) Citation

Shuai, Xixiang, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, and Risi Wang. "The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion." Foods Oct. 2022.

MLA (9th ed.) Citation

Shuai, Xixiang, et al. "The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion." Foods, Oct. 2022.