Schmid, T.; Kinner, M.; Stäheli, L.; Steinegger, S.; Hollenstein, L.; de la Gala, D.; Müller, N.
Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions. Foods 2024, 13, 2969.
https://doi.org/10.3390/foods13182969
AMA Style
Schmid T, Kinner M, Stäheli L, Steinegger S, Hollenstein L, de la Gala D, Müller N.
Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions. Foods. 2024; 13(18):2969.
https://doi.org/10.3390/foods13182969
Chicago/Turabian Style
Schmid, Tamara, Mathias Kinner, Luca Stäheli, Stefanie Steinegger, Lukas Hollenstein, David de la Gala, and Nadina Müller.
2024. "Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions" Foods 13, no. 18: 2969.
https://doi.org/10.3390/foods13182969
APA Style
Schmid, T., Kinner, M., Stäheli, L., Steinegger, S., Hollenstein, L., de la Gala, D., & Müller, N.
(2024). Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions. Foods, 13(18), 2969.
https://doi.org/10.3390/foods13182969