Cite
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
MLA
Sijie Hu, et al. “The Freeze-Thaw Stability of Flavor High Internal Phase Emulsion and Its Application to Flavor Preservation and 3D Printing.” Food Chemistry: X, vol. 19, no. 100759-, Oct. 2023. EBSCOhost, https://doi.org/10.1016/j.fochx.2023.100759.
APA
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, & Xianbing Xu. (2023). The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing. Food Chemistry: X, 19(100759-). https://doi.org/10.1016/j.fochx.2023.100759
Chicago
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, and Xianbing Xu. 2023. “The Freeze-Thaw Stability of Flavor High Internal Phase Emulsion and Its Application to Flavor Preservation and 3D Printing.” Food Chemistry: X 19 (100759-). doi:10.1016/j.fochx.2023.100759.