Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties.

MLA

Julio, Luciana M., et al. “Chia (Salvia Hispanica) Protein Fractions: Characterization and Emulsifying Properties.” Journal of Food Measurement & Characterization, vol. 13, no. 4, Dec. 2019, pp. 3318–28. EBSCOhost, https://doi.org/10.1007/s11694-019-00254-w.

APA

Julio, L. M., Ruiz-Ruiz, J. C., Tomás, M. C., & Segura-Campos, M. R. (2019). Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties. Journal of Food Measurement & Characterization, 13(4), 3318–3328. https://doi.org/10.1007/s11694-019-00254-w

Chicago

Julio, Luciana M., Jorge C. Ruiz-Ruiz, Mabel C. Tomás, and Maira R. Segura-Campos. 2019. “Chia (Salvia Hispanica) Protein Fractions: Characterization and Emulsifying Properties.” Journal of Food Measurement & Characterization 13 (4): 3318–28. doi:10.1007/s11694-019-00254-w.