Cite
Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study.
MLA
Zhang, Liang, et al. “Enzymatically Modified Quinoa Starch Based Pickering Emulsion as Carrier for Curcumin: Rheological Properties, Protection Effect and in Vitro Digestion Study.” Food Bioscience, vol. 49, Oct. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.fbio.2022.101933.
APA
Zhang, L., Chen, D.-L., Wang, X.-F., Xu, L., Qian, J.-Y., & He, X.-D. (2022). Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study. Food Bioscience, 49, N.PAG. https://doi.org/10.1016/j.fbio.2022.101933
Chicago
Zhang, Liang, Dong-Ling Chen, Xian-Fen Wang, Liang Xu, Jian-Ya Qian, and Xu-Dong He. 2022. “Enzymatically Modified Quinoa Starch Based Pickering Emulsion as Carrier for Curcumin: Rheological Properties, Protection Effect and in Vitro Digestion Study.” Food Bioscience 49 (October): N.PAG. doi:10.1016/j.fbio.2022.101933.