APA (7th ed.) Citation

Li, Y., Bai, R., Feng, L., Kang, Z., Xu, G., & Ma, H. (2022). Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter. International journal of food science & technology, 57(10), 6399-6408. https://doi.org/10.1111/ijfs.15946

Chicago Style (17th ed.) Citation

Li, Yan‐ping, Rong Bai, Liang Feng, Zhuang‐Li Kang, Gui‐hua Xu, and Han‐Jun Ma. "Effect of Flaxseed Oil Double Emulsion with Tea Polyphenol on the Gel Characteristics, Antioxidant Property and Water Mobility in Reduced‐fat Pork Batter." International Journal of Food Science & Technology 57, no. 10 (2022): 6399-6408. https://doi.org/10.1111/ijfs.15946.

MLA (9th ed.) Citation

Li, Yan‐ping, et al. "Effect of Flaxseed Oil Double Emulsion with Tea Polyphenol on the Gel Characteristics, Antioxidant Property and Water Mobility in Reduced‐fat Pork Batter." International Journal of Food Science & Technology, vol. 57, no. 10, 2022, pp. 6399-6408, https://doi.org/10.1111/ijfs.15946.