Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization.

MLA

Zhang, Zhen, et al. “Interesterification of Rice Bran Wax and Palm Olein Catalyzed by Lipase: Crystallization Behaviours and Characterization.” Food Chemistry, vol. 286, July 2019, pp. 29–37. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.01.192.

APA

Zhang, Z., Ye, J., Fei, T., Ma, X., Xie, X., Huang, H., & Wang, Y. (2019). Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization. Food Chemistry, 286, 29–37. https://doi.org/10.1016/j.foodchem.2019.01.192

Chicago

Zhang, Zhen, Jing Ye, Tao Fei, Xiang Ma, Xiaodong Xie, Huihua Huang, and Yong Wang. 2019. “Interesterification of Rice Bran Wax and Palm Olein Catalyzed by Lipase: Crystallization Behaviours and Characterization.” Food Chemistry 286 (July): 29–37. doi:10.1016/j.foodchem.2019.01.192.