An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure.

MLA

Miyagawa, Yayoi, et al. “An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure.” Journal of the American Oil Chemists’ Society (JAOCS), vol. 95, no. 11, Nov. 2018, pp. 1367–72. EBSCOhost, https://doi.org/10.1002/aocs.12151.

APA

Miyagawa, Y., Ogawa, T., & Adachi, S. (2018). An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure. Journal of the American Oil Chemists’ Society (JAOCS), 95(11), 1367–1372. https://doi.org/10.1002/aocs.12151

Chicago

Miyagawa, Yayoi, Takenobu Ogawa, and Shuji Adachi. 2018. “An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure.” Journal of the American Oil Chemists’ Society (JAOCS) 95 (11): 1367–72. doi:10.1002/aocs.12151.