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
Citácia 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.
Citácia podľa MLA (8th 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.