Kuroiwa, T.; Ito, M.; Okuyama, Y.; Yamashita, K.; Kanazawa, A.
Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature. Molecules 2020, 25, 4805.
https://doi.org/10.3390/molecules25204805
AMA Style
Kuroiwa T, Ito M, Okuyama Y, Yamashita K, Kanazawa A.
Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature. Molecules. 2020; 25(20):4805.
https://doi.org/10.3390/molecules25204805
Chicago/Turabian Style
Kuroiwa, Takashi, Miki Ito, Yaeko Okuyama, Kanna Yamashita, and Akihiko Kanazawa.
2020. "Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature" Molecules 25, no. 20: 4805.
https://doi.org/10.3390/molecules25204805
APA Style
Kuroiwa, T., Ito, M., Okuyama, Y., Yamashita, K., & Kanazawa, A.
(2020). Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature. Molecules, 25(20), 4805.
https://doi.org/10.3390/molecules25204805