APA (7th ed.) Citation

Li, Y., Li, Y., Wu, J., Deng, D., Meng, D., Sha, X., . . . Yang, R. (2025). Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene. Food and Bioprocess Technology: An International Journal, 18(3), 2632-2647. https://doi.org/10.1007/s11947-024-03619-2

Chicago Style (17th ed.) Citation

Li, Yue, Yichen Li, Jincan Wu, Dini Deng, Demei Meng, Xinmei Sha, Li Liang, Yuyu Zhang, and Rui Yang. "Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene." Food and Bioprocess Technology: An International Journal 18, no. 3 (2025): 2632-2647. https://doi.org/10.1007/s11947-024-03619-2.

MLA (9th ed.) Citation

Li, Yue, et al. "Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene." Food and Bioprocess Technology: An International Journal, vol. 18, no. 3, 2025, pp. 2632-2647, https://doi.org/10.1007/s11947-024-03619-2.