Padial-DomÃnguez, M.; Espejo-Carpio, F.J.; Pérez-Gálvez, R.; Guadix, A.; Guadix, E.M.
Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods 2020, 9, 636.
https://doi.org/10.3390/foods9050636
AMA Style
Padial-DomÃnguez M, Espejo-Carpio FJ, Pérez-Gálvez R, Guadix A, Guadix EM.
Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods. 2020; 9(5):636.
https://doi.org/10.3390/foods9050636
Chicago/Turabian Style
Padial-DomÃnguez, Marta, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, and Emilia M. Guadix.
2020. "Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions" Foods 9, no. 5: 636.
https://doi.org/10.3390/foods9050636
APA Style
Padial-DomÃnguez, M., Espejo-Carpio, F. J., Pérez-Gálvez, R., Guadix, A., & Guadix, E. M.
(2020). Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods, 9(5), 636.
https://doi.org/10.3390/foods9050636