Sebben, D.A.; MacWilliams, S.V.; Yu, L.; Spicer, P.T.; Bulone, V.; Krasowska, M.; Beattie, D.A.
Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins. Foods 2022, 11, 34.
https://doi.org/10.3390/foods11010034
AMA Style
Sebben DA, MacWilliams SV, Yu L, Spicer PT, Bulone V, Krasowska M, Beattie DA.
Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins. Foods. 2022; 11(1):34.
https://doi.org/10.3390/foods11010034
Chicago/Turabian Style
Sebben, Damien A., Stephanie V. MacWilliams, Long Yu, Patrick T. Spicer, Vincent Bulone, Marta Krasowska, and David A. Beattie.
2022. "Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins" Foods 11, no. 1: 34.
https://doi.org/10.3390/foods11010034
APA Style
Sebben, D. A., MacWilliams, S. V., Yu, L., Spicer, P. T., Bulone, V., Krasowska, M., & Beattie, D. A.
(2022). Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins. Foods, 11(1), 34.
https://doi.org/10.3390/foods11010034