APA Zitierstil

Chai, X., Wu, K., Chen, C., Duan, X., Yu, H., & Liu, X. (2019). Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates. Food Sci Nutr.

Chicago Zitierstil

Chai, Xianghua, Kegang Wu, Chun Chen, Xuejuan Duan, Hongpeng Yu, und Xiaoli Liu. "Physical and Oxidative Stability of Chicken Oil‐in‐water Emulsion Stabilized By Chicken Protein Hydrolysates." Food Sci Nutr 2019.

MLA Zitierstil

Chai, Xianghua, et al. "Physical and Oxidative Stability of Chicken Oil‐in‐water Emulsion Stabilized By Chicken Protein Hydrolysates." Food Sci Nutr 2019.

Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.