LI Yanxin, C. L. (2024). Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate. China Food Publishing Company.
Chicago Style (17th ed.) CitationLI Yanxin, CHEN Liying. Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate. China Food Publishing Company, 2024.
MLA (9th ed.) CitationLI Yanxin, CHEN Liying. Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate. China Food Publishing Company, 2024.
Warning: These citations may not always be 100% accurate.