Zhang, Y., Wang, D., Peng, M., Yang, M., Yu, Y., Yuan, M., . . . Wang, J. Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan. MDPI AG.
Chicago Style (17th ed.) CitationZhang, Ye, et al. Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia Argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan. MDPI AG.
MLA (9th ed.) CitationZhang, Ye, et al. Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia Argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan. MDPI AG.
Warning: These citations may not always be 100% accurate.