RUAN, M., LIU, Z., HA, S., ZENG, Y., TANG, Y., LI, H., . . . MO, H. Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationRUAN, Meirong, Zhenbin LIU, Siyu HA, Yucheng ZENG, Yanhua TANG, Hongbo LI, Liangbin HU, and Haizhen MO. Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationRUAN, Meirong, et al. Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.