APA (7th ed.) Citation

Ma, L., Bertsch, P., Wan, Z., Yang, X., & Fischer, P. (2021). Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization. Food Hydrocolloids, 120, N.PAG. https://doi.org/10.1016/j.foodhyd.2021.106888

Chicago Style (17th ed.) Citation

Ma, Lulu, Pascal Bertsch, Zhili Wan, Xiaoquan Yang, and Peter Fischer. "Synergistic Effect of Glycyrrhizic Acid and Cellulose Nanocrystals for Oil-water Interfacial Stabilization." Food Hydrocolloids 120 (2021): N.PAG. https://doi.org/10.1016/j.foodhyd.2021.106888.

MLA (9th ed.) Citation

Ma, Lulu, et al. "Synergistic Effect of Glycyrrhizic Acid and Cellulose Nanocrystals for Oil-water Interfacial Stabilization." Food Hydrocolloids, vol. 120, 2021, p. N.PAG, https://doi.org/10.1016/j.foodhyd.2021.106888.