APA Alıntı

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.

Chicago Stili Alıntı

Motta-Romero, Hollman, Zhong Zhang, Tiến An Nguyễn, Vicki Schlegel, ve Yue Zhang. Isolation of Egg Yolk Granules As Low-Cholesterol Emulsifying Agent in Mayonnaise. 2023.

MLA Alıntı

Motta-Romero, Hollman, et al. Isolation of Egg Yolk Granules As Low-Cholesterol Emulsifying Agent in Mayonnaise. 2023.