Zhang, H.; Chen, J.; Li, J.; Wei, C.; Ye, X.; Shi, J.; Chen, S.
Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream. Molecules 2018, 23, 925.
https://doi.org/10.3390/molecules23040925
AMA Style
Zhang H, Chen J, Li J, Wei C, Ye X, Shi J, Chen S.
Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream. Molecules. 2018; 23(4):925.
https://doi.org/10.3390/molecules23040925
Chicago/Turabian Style
Zhang, Hua, Jianle Chen, Junhui Li, Chaoyang Wei, Xingqian Ye, John Shi, and Shiguo Chen.
2018. "Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream" Molecules 23, no. 4: 925.
https://doi.org/10.3390/molecules23040925
APA Style
Zhang, H., Chen, J., Li, J., Wei, C., Ye, X., Shi, J., & Chen, S.
(2018). Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream. Molecules, 23(4), 925.
https://doi.org/10.3390/molecules23040925