APA (7th ed.) Citation

Liu, F., Chen, S., Dong, D., Zhang, Y., Zhang, S., Pan, Y., . . . Hu, J. (2023). Effects of xanthan gum, konjac glucomannan, and arabinogalactan on the in vitro digestion and fermentation characteristics of biscuits. Food & function, 14(13), 6036-6048. https://doi.org/10.1039/D3FO00703K

Chicago Style (17th ed.) Citation

Liu, Fangwei, et al. "Effects of Xanthan Gum, Konjac Glucomannan, and Arabinogalactan on the in Vitro Digestion and Fermentation Characteristics of Biscuits." Food & Function 14, no. 13 (2023): 6036-6048. https://doi.org/10.1039/D3FO00703K.

MLA (9th ed.) Citation

Liu, Fangwei, et al. "Effects of Xanthan Gum, Konjac Glucomannan, and Arabinogalactan on the in Vitro Digestion and Fermentation Characteristics of Biscuits." Food & Function, vol. 14, no. 13, 2023, pp. 6036-6048, https://doi.org/10.1039/D3FO00703K.