Motta-Romero, H., Zhang, Z., Nguyễn, T. A., Schlegel, V., & Zhang, Y. (2023). Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise.
Style de citation ChicagoMotta-Romero, Hollman, Zhong Zhang, Tiến An Nguyễn, Vicki Schlegel, et Yue Zhang. Isolation of Egg Yolk Granules As Low-Cholesterol Emulsifying Agent in Mayonnaise. 2023.
Style de citation MLAMotta-Romero, Hollman, et al. Isolation of Egg Yolk Granules As Low-Cholesterol Emulsifying Agent in Mayonnaise. 2023.
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