Karlsson, M.A.; Lundh, Å.; Innings, F.; Höjer, A.; Wikström, M.; Langton, M.
The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods 2019, 8, 418.
https://doi.org/10.3390/foods8090418
AMA Style
Karlsson MA, Lundh Å, Innings F, Höjer A, Wikström M, Langton M.
The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods. 2019; 8(9):418.
https://doi.org/10.3390/foods8090418
Chicago/Turabian Style
Karlsson, Maria A., Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström, and Maud Langton.
2019. "The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study" Foods 8, no. 9: 418.
https://doi.org/10.3390/foods8090418
APA Style
Karlsson, M. A., Lundh, Å., Innings, F., Höjer, A., Wikström, M., & Langton, M.
(2019). The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods, 8(9), 418.
https://doi.org/10.3390/foods8090418