R, W., X, L., R, J., G, W., Y, Z., MZH, K., & F, M. (2026). Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums. Food chemistry, 519, 149744. https://doi.org/10.1016/j.foodchem.2026.149744
Παραπομπή σε μορφή Chicago (17η εκδ.)R, Wang, Li X, Jin R, Wang G, Zhang Y, Khan MZH, και Ma F. "Effects of Oil Types on the Stability of Oil-in-water Emulsions Prepared Using Dioscorea Opposita Mucilage and Gums." Food Chemistry 519 (2026): 149744. https://doi.org/10.1016/j.foodchem.2026.149744.
Παραπομπή σε μορφή MLA (9th εκδ.)R, Wang, et al. "Effects of Oil Types on the Stability of Oil-in-water Emulsions Prepared Using Dioscorea Opposita Mucilage and Gums." Food Chemistry, vol. 519, 2026, p. 149744, https://doi.org/10.1016/j.foodchem.2026.149744.