Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.).

MLA

Ralla, Theo, et al. “Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta Vulgaris L.).” Food Biophysics, vol. 12, no. 3, Sept. 2017, pp. 269–78. EBSCOhost, https://doi.org/10.1007/s11483-017-9482-7.

APA

Ralla, T., Salminen, H., Edelmann, M., Dawid, C., Hofmann, T., & Weiss, J. (2017). Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.). Food Biophysics, 12(3), 269–278. https://doi.org/10.1007/s11483-017-9482-7

Chicago

Ralla, Theo, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, and Jochen Weiss. 2017. “Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta Vulgaris L.).” Food Biophysics 12 (3): 269–78. doi:10.1007/s11483-017-9482-7.