Lu, F., Chi, Y., & Chi, Y. Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages. Elsevier.
Chicago Style (17th ed.) CitationLu, Fei, Yujie Chi, and Yuan Chi. Effect of Fat Replacement in High Internal Phase Emulsions Constructed by High Temperature Saccharification of Grafted Proteins on Gel Properties and Flavor Profiles of Sausages. Elsevier.
MLA (9th ed.) CitationLu, Fei, et al. Effect of Fat Replacement in High Internal Phase Emulsions Constructed by High Temperature Saccharification of Grafted Proteins on Gel Properties and Flavor Profiles of Sausages. Elsevier.
Warning: These citations may not always be 100% accurate.