Cite
Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
MLA
Mi, Hongbo, et al. “Starch-Fatty Acid Complexes Improve the Gel Properties and Enhance the Fatty Acid Content of Nemipterus Virgatus Surimi under High-Temperature Treatment.” Food Chemistry, vol. 362, Nov. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130253.
APA
Mi, H., Su, Q., Chen, J., Yi, S., Li, X., & Li, J. (2021). Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment. Food Chemistry, 362, N.PAG. https://doi.org/10.1016/j.foodchem.2021.130253
Chicago
Mi, Hongbo, Qing Su, Jingxin Chen, Shumin Yi, Xuepeng Li, and Jianrong Li. 2021. “Starch-Fatty Acid Complexes Improve the Gel Properties and Enhance the Fatty Acid Content of Nemipterus Virgatus Surimi under High-Temperature Treatment.” Food Chemistry 362 (November): N.PAG. doi:10.1016/j.foodchem.2021.130253.