LIU Jingbo, L. Z. Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It. China Food Publishing Company.
Chicago Style (17th ed.) CitationLIU Jingbo, LI Zihao. Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It. China Food Publishing Company.
MLA (9th ed.) CitationLIU Jingbo, LI Zihao. Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It. China Food Publishing Company.