APA (7th ed.) Citation

Wang, Y., Xie, S., Yi, Y., Tu, J., Xue, Y., Xiao, J., . . . Li, C. (2025). Regulating the physical and oxidative stabilities of camellia oil in water emulsions by interfacial engineering of intermolecular interaction between soya bean lecithin and polyphenols. Food science & technology, 231, 118334. https://doi.org/10.1016/j.lwt.2025.118334

Chicago Style (17th ed.) Citation

Wang, Yiyan, Shuting Xie, Youjin Yi, Jia Tu, Ying Xue, Jingjing Xiao, Aihua Zhang, Zhihong Xiao, and Changzhu Li. "Regulating the Physical and Oxidative Stabilities of Camellia Oil in Water Emulsions by Interfacial Engineering of Intermolecular Interaction Between Soya Bean Lecithin and Polyphenols." Food Science & Technology 231 (2025): 118334. https://doi.org/10.1016/j.lwt.2025.118334.

MLA (9th ed.) Citation

Wang, Yiyan, et al. "Regulating the Physical and Oxidative Stabilities of Camellia Oil in Water Emulsions by Interfacial Engineering of Intermolecular Interaction Between Soya Bean Lecithin and Polyphenols." Food Science & Technology, vol. 231, 2025, p. 118334, https://doi.org/10.1016/j.lwt.2025.118334.