Bamba, B.S.B.; Shi, J.; Tranchant, C.C.; Xue, S.J.; Forney, C.F.; Lim, L.-T.; Xu, W.; Xu, G.
Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters. Molecules 2018, 23, 2525.
https://doi.org/10.3390/molecules23102525
AMA Style
Bamba BSB, Shi J, Tranchant CC, Xue SJ, Forney CF, Lim L-T, Xu W, Xu G.
Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters. Molecules. 2018; 23(10):2525.
https://doi.org/10.3390/molecules23102525
Chicago/Turabian Style
Bamba, Bio Sigui Bruno, John Shi, Carole C. Tranchant, Sophia Jun Xue, Charles F. Forney, Loong-Tak Lim, Weili Xu, and Guihua Xu.
2018. "Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters" Molecules 23, no. 10: 2525.
https://doi.org/10.3390/molecules23102525
APA Style
Bamba, B. S. B., Shi, J., Tranchant, C. C., Xue, S. J., Forney, C. F., Lim, L. -T., Xu, W., & Xu, G.
(2018). Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters. Molecules, 23(10), 2525.
https://doi.org/10.3390/molecules23102525