Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure.

MLA

Mensi, Azza, et al. “Interlocking of β-Carotene in Beta-Lactoglobulin Aggregates Produced under High Pressure.” Food Chemistry, vol. 139, no. 1–4, Aug. 2013, pp. 253–60. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.02.004.

APA

Mensi, A., Choiset, Y., Haertlé, T., Reboul, E., Borel, P., Guyon, C., de Lamballerie, M., & Chobert, J.-M. (2013). Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure. Food Chemistry, 139(1–4), 253–260. https://doi.org/10.1016/j.foodchem.2013.02.004

Chicago

Mensi, Azza, Yvan Choiset, Thomas Haertlé, Emmanuelle Reboul, Patrick Borel, Claire Guyon, Marie de Lamballerie, and Jean-Marc Chobert. 2013. “Interlocking of β-Carotene in Beta-Lactoglobulin Aggregates Produced under High Pressure.” Food Chemistry 139 (1–4): 253–60. doi:10.1016/j.foodchem.2013.02.004.