Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG.

MLA

Tang, Wei, et al. “Chemical and Thermodynamic Characterization of Antioxidant Emulsifiers: The Case of Complex of Sodium Caseinate with EGCG.” Food Frontiers, vol. 4, no. 3, Sept. 2023, pp. 1382–94. EBSCOhost, https://doi.org/10.1002/fft2.237.

APA

Tang, W., Li, M., Ritzoulis, C., Liu, Y., Ding, Y., Liu, W., & Liu, J. (2023). Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG. Food Frontiers, 4(3), 1382–1394. https://doi.org/10.1002/fft2.237

Chicago

Tang, Wei, Minghui Li, Christos Ritzoulis, Yefeng Liu, Yuting Ding, Weilin Liu, and Jianhua Liu. 2023. “Chemical and Thermodynamic Characterization of Antioxidant Emulsifiers: The Case of Complex of Sodium Caseinate with EGCG.” Food Frontiers 4 (3): 1382–94. doi:10.1002/fft2.237.