Ren, Y.; Huang, L.; Zhang, Y.; Li, H.; Zhao, D.; Cao, J.; Liu, X.
Application of Emulsion Gels as Fat Substitutes in Meat Products. Foods 2022, 11, 1950.
https://doi.org/10.3390/foods11131950
AMA Style
Ren Y, Huang L, Zhang Y, Li H, Zhao D, Cao J, Liu X.
Application of Emulsion Gels as Fat Substitutes in Meat Products. Foods. 2022; 11(13):1950.
https://doi.org/10.3390/foods11131950
Chicago/Turabian Style
Ren, Yuqing, Lu Huang, Yinxiao Zhang, He Li, Di Zhao, Jinnuo Cao, and Xinqi Liu.
2022. "Application of Emulsion Gels as Fat Substitutes in Meat Products" Foods 11, no. 13: 1950.
https://doi.org/10.3390/foods11131950
APA Style
Ren, Y., Huang, L., Zhang, Y., Li, H., Zhao, D., Cao, J., & Liu, X.
(2022). Application of Emulsion Gels as Fat Substitutes in Meat Products. Foods, 11(13), 1950.
https://doi.org/10.3390/foods11131950