APA Zitierstil

Cai, L., Nian, L., Cao, A., Wu, W., Wang, J., Wang, Y., & Li, J. (2018). Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(8), 639. https://doi.org/10.1177/1082013218784389

Chicago Zitierstil

Cai, Luyun, Linyu Nian, Ailing Cao, Wenjin Wu, Jing Wang, Yanbo Wang, und Jianrong Li. "Effects of Xylitol and Stevioside on the Physical and Rheological Properties of Gelatin from Cod Skin." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 24, no. 8 (2018): 639. https://dx.doi.org/10.1177/1082013218784389.

MLA Zitierstil

Cai, Luyun, et al. "Effects of Xylitol and Stevioside on the Physical and Rheological Properties of Gelatin from Cod Skin." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 8, 2018, p. 639.