Fan, Z., Fehér, B., Hettinga, K., Voets, I. K., & Bijl, E. (2024). Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. Food hydrocolloids, 149, 109592. https://doi.org/10.1016/j.foodhyd.2023.109592
Citace podle Chicago (17th ed.)Fan, Zekun, Bence Fehér, Kasper Hettinga, Ilja K. Voets, a Etske Bijl. "Effect of Temperature, PH and Calcium Phosphate Concentration on the Properties of Reassembled Casein Micelles." Food Hydrocolloids 149 (2024): 109592. https://doi.org/10.1016/j.foodhyd.2023.109592.
Citace podle MLA (9th ed.)Fan, Zekun, et al. "Effect of Temperature, PH and Calcium Phosphate Concentration on the Properties of Reassembled Casein Micelles." Food Hydrocolloids, vol. 149, 2024, p. 109592, https://doi.org/10.1016/j.foodhyd.2023.109592.