Production of high quality gels from sea bass: Effect of MTGase and dietary fibre

MLA

Cardoso, Carlos, et al. “Production of High Quality Gels from Sea Bass: Effect of MTGase and Dietary Fibre.” LWT - Food Science & Technology, vol. 44, no. 5, June 2011, pp. 1282–90. EBSCOhost, https://doi.org/10.1016/j.lwt.2010.12.024.

APA

Cardoso, C., Mendes, R., Vaz-Pires, P., & Nunes, M. L. (2011). Production of high quality gels from sea bass: Effect of MTGase and dietary fibre. LWT - Food Science & Technology, 44(5), 1282–1290. https://doi.org/10.1016/j.lwt.2010.12.024

Chicago

Cardoso, Carlos, Rogério Mendes, Paulo Vaz-Pires, and Maria L. Nunes. 2011. “Production of High Quality Gels from Sea Bass: Effect of MTGase and Dietary Fibre.” LWT - Food Science & Technology 44 (5): 1282–90. doi:10.1016/j.lwt.2010.12.024.