XIAO, H., GENG, H., LOU, Q., ZHAN, S., & HUANG, T. Glucose and β-Cyclodextrin Glycosylation Improving the Gelling Properties of Fish Gelatin Emulsion Gels. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationXIAO, Huanhuan, Hulin GENG, Qiaoming LOU, Shengnan ZHAN, and Tao HUANG. Glucose and β-Cyclodextrin Glycosylation Improving the Gelling Properties of Fish Gelatin Emulsion Gels. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationXIAO, Huanhuan, et al. Glucose and β-Cyclodextrin Glycosylation Improving the Gelling Properties of Fish Gelatin Emulsion Gels. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.