Shi, M., Zhang, M., Bian, H., Wang, D., Xu, W., Wei, S., & Guo, R. (2025). Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein. Foods, 14(5), 796. https://doi.org/10.3390/foods14050796
Chicago-referens (17:e uppl.)Shi, Miaomiao, Muhan Zhang, Huan Bian, Daoying Wang, Weimin Xu, Suhuan Wei, och Ruirui Guo. "Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein." Foods 14, no. 5 (2025): 796. https://doi.org/10.3390/foods14050796.
MLA-referens (9:e uppl.)Shi, Miaomiao, et al. "Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein." Foods, vol. 14, no. 5, 2025, p. 796, https://doi.org/10.3390/foods14050796.
