Cite
Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition.
MLA
Gao, Zhiming, et al. “Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition.” Food Hydrocolloids, vol. 134, Jan. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2022.108040.
APA
Gao, Z., Zhang, C., Li, Y., Wu, Y., Deng, Q., & Ni, X. (2023). Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition. Food Hydrocolloids, 134, N.PAG. https://doi.org/10.1016/j.foodhyd.2022.108040
Chicago
Gao, Zhiming, Chao Zhang, Yanlei Li, Yuehan Wu, Qianchun Deng, and Xuewen Ni. 2023. “Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition.” Food Hydrocolloids 134 (January): N.PAG. doi:10.1016/j.foodhyd.2022.108040.