Shao, Z.; Kong, X.; Yang, H.; Zhang, Y.; Yang, C.; Chen, F.; Wang, Z.; Chen, J.; Zhu, T.; Xin, Y.;
et al. The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification. Foods 2025, 14, 749.
https://doi.org/10.3390/foods14050749
AMA Style
Shao Z, Kong X, Yang H, Zhang Y, Yang C, Chen F, Wang Z, Chen J, Zhu T, Xin Y,
et al. The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification. Foods. 2025; 14(5):749.
https://doi.org/10.3390/foods14050749
Chicago/Turabian Style
Shao, Zhihua, Xiangrui Kong, Hanxiang Yang, Yiyang Zhang, Chenxian Yang, Fusheng Chen, Zikun Wang, Jiaxun Chen, Tingwei Zhu, Ying Xin,
and et al. 2025. "The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification" Foods 14, no. 5: 749.
https://doi.org/10.3390/foods14050749
APA Style
Shao, Z., Kong, X., Yang, H., Zhang, Y., Yang, C., Chen, F., Wang, Z., Chen, J., Zhu, T., Xin, Y., & Chen, Y.
(2025). The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification. Foods, 14(5), 749.
https://doi.org/10.3390/foods14050749
