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.
Citação norma ChicagoMotta-Romero, Hollman, Zhong Zhang, Tiến An Nguyễn, Vicki Schlegel, e Yue Zhang. Isolation of Egg Yolk Granules As Low-Cholesterol Emulsifying Agent in Mayonnaise. 2023.
Citação norma MLAMotta-Romero, Hollman, et al. Isolation of Egg Yolk Granules As Low-Cholesterol Emulsifying Agent in Mayonnaise. 2023.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.