Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability.

MLA

Comunian, Talita A., et al. “Influence of Heated, Unheated Whey Protein Isolate and Its Combination with Modified Starch on Improvement of Encapsulated Pomegranate Seed Oil Oxidative Stability.” Food Chemistry, vol. 326, Oct. 2020, p. 126995. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.126995.

APA

Comunian, T. A., Grassmann Roschel, G., da Silva Anthero, A. G., de Castro, I. A., & Dupas Hubinger, M. (2020). Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, 326, 126995. https://doi.org/10.1016/j.foodchem.2020.126995

Chicago

Comunian, Talita A, Gabriela Grassmann Roschel, Ana Gabriela da Silva Anthero, Inar Alves de Castro, and Miriam Dupas Hubinger. 2020. “Influence of Heated, Unheated Whey Protein Isolate and Its Combination with Modified Starch on Improvement of Encapsulated Pomegranate Seed Oil Oxidative Stability.” Food Chemistry 326 (October): 126995. doi:10.1016/j.foodchem.2020.126995.