Ke, J.; Wang, X.; Gao, X.; Zhou, Y.; Wei, D.; Ma, Y.; Li, C.; Liu, Y.; Chen, Z.
Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum. Foods 2024, 13, 2323.
https://doi.org/10.3390/foods13152323
AMA Style
Ke J, Wang X, Gao X, Zhou Y, Wei D, Ma Y, Li C, Liu Y, Chen Z.
Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum. Foods. 2024; 13(15):2323.
https://doi.org/10.3390/foods13152323
Chicago/Turabian Style
Ke, Jingxuan, Xin Wang, Xinyu Gao, Yuhui Zhou, Daqing Wei, Yanli Ma, Cuicui Li, Yilin Liu, and Zhizhou Chen.
2024. "Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum" Foods 13, no. 15: 2323.
https://doi.org/10.3390/foods13152323
APA Style
Ke, J., Wang, X., Gao, X., Zhou, Y., Wei, D., Ma, Y., Li, C., Liu, Y., & Chen, Z.
(2024). Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum. Foods, 13(15), 2323.
https://doi.org/10.3390/foods13152323
