WANG Xin, Y. J. Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction. China Food Publishing Company.
Chicago Style (17th ed.) CitationWANG Xin, YU Jinghua. Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction. China Food Publishing Company.
MLA (9th ed.) CitationWANG Xin, YU Jinghua. Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.