Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing.

MLA

Lafarge, Céline, et al. “Trapping of Carvacrol by Konjac Glucomannan-Potato Starch Gels: Stability from Macroscopic to Microscopic Scale, Using Image Processing.” Food Hydrocolloids, vol. 66, May 2017, pp. 216–26. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2016.11.020.

APA

Lafarge, C., Journaux, L., Bonnotte, A., Lherminier, J., Lee, J. A., Le Bail, P., & Cayot, N. (2017). Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing. Food Hydrocolloids, 66, 216–226. https://doi.org/10.1016/j.foodhyd.2016.11.020

Chicago

Lafarge, Céline, Ludovic Journaux, Aline Bonnotte, Jeannine Lherminier, John Aldo Lee, Patricia Le Bail, and Nathalie Cayot. 2017. “Trapping of Carvacrol by Konjac Glucomannan-Potato Starch Gels: Stability from Macroscopic to Microscopic Scale, Using Image Processing.” Food Hydrocolloids 66 (May): 216–26. doi:10.1016/j.foodhyd.2016.11.020.