Quezada, C.; Urra, M.; Mella, C.; Zúñiga, R.N.; Troncoso, E.
Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024, 13, 513.
https://doi.org/10.3390/foods13040513
AMA Style
Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E.
Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods. 2024; 13(4):513.
https://doi.org/10.3390/foods13040513
Chicago/Turabian Style
Quezada, Carolina, MatÃas Urra, Camila Mella, Rommy N. Zúñiga, and Elizabeth Troncoso.
2024. "Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties" Foods 13, no. 4: 513.
https://doi.org/10.3390/foods13040513
APA Style
Quezada, C., Urra, M., Mella, C., Zúñiga, R. N., & Troncoso, E.
(2024). Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods, 13(4), 513.
https://doi.org/10.3390/foods13040513