APA (7th ed.) Citation

Xu, L., Lv, Y., Zhao, Y., Yao, Y., Wu, N., Chen, S., & Tu, Y. High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating. Elsevier.

Chicago Style (17th ed.) Citation

Xu, Lilan, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, and Yonggang Tu. High Internal Phase Emulsion as a Fat Replacer: Effect on Physico-chemical Properties, Microstructure and Protein Digestibility of Processed Meat During Reheating. Elsevier.

MLA (9th ed.) Citation

Xu, Lilan, et al. High Internal Phase Emulsion as a Fat Replacer: Effect on Physico-chemical Properties, Microstructure and Protein Digestibility of Processed Meat During Reheating. Elsevier.