Cite
Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability.
MLA
Gu, Xinya, et al. “Differences of Wax-Based Emulsion Gel in 3D Printing Performance: Crystal Distribution and Droplet Stability.” Food Chemistry, vol. 428, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136760.
APA
Gu, X., Cui, L., & Meng, Z. (2023). Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability. Food Chemistry, 428, N.PAG. https://doi.org/10.1016/j.foodchem.2023.136760
Chicago
Gu, Xinya, Lujie Cui, and Zong Meng. 2023. “Differences of Wax-Based Emulsion Gel in 3D Printing Performance: Crystal Distribution and Droplet Stability.” Food Chemistry 428 (December): N.PAG. doi:10.1016/j.foodchem.2023.136760.