Cite
Impact of water content and bloom index on gelatin glycation.
MLA
Portanguen, Stéphane, et al. “Impact of Water Content and Bloom Index on Gelatin Glycation.” Food Hydrocolloids, vol. 145, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.109096.
APA
Portanguen, S., Dumoulin, C., Duconseille, A., Meurillon, M., Sicard, J., Théron, L., Chambon, C., Sayd, T., Mirade, P.-S., & Astruc, T. (2023). Impact of water content and bloom index on gelatin glycation. Food Hydrocolloids, 145, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.109096
Chicago
Portanguen, Stéphane, Charlotte Dumoulin, Anne Duconseille, Maïa Meurillon, Jason Sicard, Laëtitia Théron, Christophe Chambon, Thierry Sayd, Pierre-Sylvain Mirade, and Thierry Astruc. 2023. “Impact of Water Content and Bloom Index on Gelatin Glycation.” Food Hydrocolloids 145 (December): N.PAG. doi:10.1016/j.foodhyd.2023.109096.