He, H., Wu, W., Dong, Q., An, F., Huang, Q., & Song, H. (2023). Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132231183027. https://doi.org/10.1177/10820132231183027
Style de citation ChicagoHe, Hong, Wanying Wu, Qingfei Dong, Fengping An, Qun Huang, et Hongbo Song. "Effects of Nanocellulose Combined with High Pressure on the Textural, Structural, and Gel Properties of Nemipterus Virgatus Sausage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2023: 10820132231183027. https://dx.doi.org/10.1177/10820132231183027.
Style de citation MLAHe, Hong, et al. "Effects of Nanocellulose Combined with High Pressure on the Textural, Structural, and Gel Properties of Nemipterus Virgatus Sausage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2023, p. 10820132231183027.