Waxy maize starch incorporated (−)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity.

MLA

Wang, Ran, and Cuicui Duan. “Waxy Maize Starch Incorporated (−)-Epigallocatechin-3-Gallate Can Stabilize Emulsion Gel and Improve Antioxidant Activity.” International Journal of Biological Macromolecules, vol. 253, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2023.127333.

APA

Wang, R., & Duan, C. (2023). Waxy maize starch incorporated (−)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity. International Journal of Biological Macromolecules, 253, N.PAG. https://doi.org/10.1016/j.ijbiomac.2023.127333

Chicago

Wang, Ran, and Cuicui Duan. 2023. “Waxy Maize Starch Incorporated (−)-Epigallocatechin-3-Gallate Can Stabilize Emulsion Gel and Improve Antioxidant Activity.” International Journal of Biological Macromolecules 253 (December): N.PAG. doi:10.1016/j.ijbiomac.2023.127333.