APA (7th ed.) Citation

Fu, Q., Cheng, J., Shi, H., Han, M., Chen, Q., & Song, S. Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound. Elsevier.

Chicago Style (17th ed.) Citation

Fu, Qingquan, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, and Shangxin Song. Effects of Xanthan Gum and Psyllium Husk Powder with Different Ratios on the Emulsification and Oxidative Stability of Low-salt Myofibrillar Protein Emulsions Prepared by Ultrasound. Elsevier.

MLA (9th ed.) Citation

Fu, Qingquan, et al. Effects of Xanthan Gum and Psyllium Husk Powder with Different Ratios on the Emulsification and Oxidative Stability of Low-salt Myofibrillar Protein Emulsions Prepared by Ultrasound. Elsevier.