Schmid, V.; Trabert, A.; Schäfer, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties. Foods 2020, 9, 1385.
https://doi.org/10.3390/foods9101385
AMA Style
Schmid V, Trabert A, Schäfer J, Bunzel M, Karbstein HP, Emin MA.
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties. Foods. 2020; 9(10):1385.
https://doi.org/10.3390/foods9101385
Chicago/Turabian Style
Schmid, Vera, Antje Trabert, Judith Schäfer, Mirko Bunzel, Heike P. Karbstein, and M. Azad Emin.
2020. "Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties" Foods 9, no. 10: 1385.
https://doi.org/10.3390/foods9101385
APA Style
Schmid, V., Trabert, A., Schäfer, J., Bunzel, M., Karbstein, H. P., & Emin, M. A.
(2020). Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties. Foods, 9(10), 1385.
https://doi.org/10.3390/foods9101385