APA (7th ed.) Citation

Zhu, Q., Chen, F., Li, P., Wu, T., Pan, Y., & Zhang, M. (2023). Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality. MDPI AG.

Chicago Style (17th ed.) Citation

Zhu, Qiaomei, Fu Chen, Peiyang Li, Tao Wu, Yijun Pan, and Min Zhang. Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality. MDPI AG, 2023.

MLA (9th ed.) Citation

Zhu, Qiaomei, et al. Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality. MDPI AG, 2023.