Cite
Stability of β-carotene loaded emulsions vary by viscosity of hydroxypropyl methylcellulose dispersions.
MLA
Akinosho, Hannah O., and Louise Wicker. “Stability of β-Carotene Loaded Emulsions Vary by Viscosity of Hydroxypropyl Methylcellulose Dispersions.” LWT - Food Science & Technology, vol. 63, no. 1, Sept. 2015, pp. 582–89. EBSCOhost, https://doi.org/10.1016/j.lwt.2015.02.024.
APA
Akinosho, H. O., & Wicker, L. (2015). Stability of β-carotene loaded emulsions vary by viscosity of hydroxypropyl methylcellulose dispersions. LWT - Food Science & Technology, 63(1), 582–589. https://doi.org/10.1016/j.lwt.2015.02.024
Chicago
Akinosho, Hannah O., and Louise Wicker. 2015. “Stability of β-Carotene Loaded Emulsions Vary by Viscosity of Hydroxypropyl Methylcellulose Dispersions.” LWT - Food Science & Technology 63 (1): 582–89. doi:10.1016/j.lwt.2015.02.024.