Li, Y.; Ding, J.; Wu, Y.; Sun, S.; Meng, D.; Gu, C.; Yang, R.
Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins. Foods 2025, 14, 1337.
https://doi.org/10.3390/foods14081337
AMA Style
Li Y, Ding J, Wu Y, Sun S, Meng D, Gu C, Yang R.
Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins. Foods. 2025; 14(8):1337.
https://doi.org/10.3390/foods14081337
Chicago/Turabian Style
Li, Yichen, Jiaqi Ding, Yaxin Wu, Shihao Sun, Demei Meng, Chunkai Gu, and Rui Yang.
2025. "Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins" Foods 14, no. 8: 1337.
https://doi.org/10.3390/foods14081337
APA Style
Li, Y., Ding, J., Wu, Y., Sun, S., Meng, D., Gu, C., & Yang, R.
(2025). Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins. Foods, 14(8), 1337.
https://doi.org/10.3390/foods14081337