Qiu, H.; Chen, X.; Wei, X.; Liang, J.; Zhou, D.; Wang, L.
The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules 2020, 25, 302.
https://doi.org/10.3390/molecules25020302
AMA Style
Qiu H, Chen X, Wei X, Liang J, Zhou D, Wang L.
The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules. 2020; 25(2):302.
https://doi.org/10.3390/molecules25020302
Chicago/Turabian Style
Qiu, Hong, Xiaopeng Chen, Xiaojie Wei, Jiezhen Liang, Dan Zhou, and Linlin Wang.
2020. "The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts" Molecules 25, no. 2: 302.
https://doi.org/10.3390/molecules25020302
APA Style
Qiu, H., Chen, X., Wei, X., Liang, J., Zhou, D., & Wang, L.
(2020). The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules, 25(2), 302.
https://doi.org/10.3390/molecules25020302