Alıntılar
APA (7. basım) Alıntı
LIU, S., PENG, X., ZHANG, J., & LI, P. (2024). Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality. The editorial department of Science and Technology of Food Industry.
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Chicago Style (17. basım) Atıf
LIU, Shuping, Xiuwen PENG, Jiamei ZHANG, ve Peizhao LI. Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality. The editorial department of Science and Technology of Food Industry, 2024.
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MLA (9th ed.) Atıf
LIU, Shuping, et al. Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality. The editorial department of Science and Technology of Food Industry, 2024.
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