Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

MLA

Le Floch-Fouéré, C., et al. “Synergy between Ovalbumin and Lysozyme Leads to Non-Additive Interfacial and Foaming Properties of Mixtures.” Food Hydrocolloids, vol. 23, no. 2, Mar. 2009, pp. 352–65. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2008.01.007.

APA

Le Floch-Fouéré, C., Pezennec, S., Lechevalier, V., Beaufils, S., Desbat, B., Pézolet, M., & Renault, A. (2009). Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures. Food Hydrocolloids, 23(2), 352–365. https://doi.org/10.1016/j.foodhyd.2008.01.007

Chicago

Le Floch-Fouéré, C., S. Pezennec, V. Lechevalier, S. Beaufils, B. Desbat, M. Pézolet, and A. Renault. 2009. “Synergy between Ovalbumin and Lysozyme Leads to Non-Additive Interfacial and Foaming Properties of Mixtures.” Food Hydrocolloids 23 (2): 352–65. doi:10.1016/j.foodhyd.2008.01.007.