Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

MLA

João P. Trigo, et al. “Sensory Quality of Emulsions Prepared with the Seaweed Ulva Spp. or a Derived Protein Ingredient.” Future Foods, vol. 9, no. 100370-, June 2024. EBSCOhost, https://doi.org/10.1016/j.fufo.2024.100370.

APA

João P. Trigo, Karin Wendin, Sophie Steinhagen, Karin Larsson, & Ingrid Undeland. (2024). Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient. Future Foods, 9(100370-). https://doi.org/10.1016/j.fufo.2024.100370

Chicago

João P. Trigo, Karin Wendin, Sophie Steinhagen, Karin Larsson, and Ingrid Undeland. 2024. “Sensory Quality of Emulsions Prepared with the Seaweed Ulva Spp. or a Derived Protein Ingredient.” Future Foods 9 (100370-). doi:10.1016/j.fufo.2024.100370.