APA (7th ed.) Citation

Liao, H., Jiang, T., Chen, L., Wang, G., Shen, Q., Liu, X., . . . Zhu, L. (2024). Stability and 3D-printing performance of high-internal-phase emulsions based on ultrafine soybean meal particles. Food Chemistry, 449, N.PAG. https://doi.org/10.1016/j.foodchem.2024.139172

Chicago Style (17th ed.) Citation

Liao, Haiqiang, Tianshu Jiang, Lei Chen, Guozhen Wang, Qian Shen, Xiuying Liu, Wenping Ding, and Lijie Zhu. "Stability and 3D-printing Performance of High-internal-phase Emulsions Based on Ultrafine Soybean Meal Particles." Food Chemistry 449 (2024): N.PAG. https://doi.org/10.1016/j.foodchem.2024.139172.

MLA (9th ed.) Citation

Liao, Haiqiang, et al. "Stability and 3D-printing Performance of High-internal-phase Emulsions Based on Ultrafine Soybean Meal Particles." Food Chemistry, vol. 449, 2024, p. N.PAG, https://doi.org/10.1016/j.foodchem.2024.139172.