APA (7th ed.) Citation

Lopez, C., Weber, M., Rabesona, H., Pérez, J., Artzner, F., & Bizien, T. Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat. Elsevier.

Chicago Style (17th ed.) Citation

Lopez, Christelle, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, and Thomas Bizien. Emulsions Stabilized by Pea Protein-rich Ingredients as an Alternative to Dairy Proteins for Food Sustainability: Unveiling the Key Role of Pea Endogenous Lipids in the Surface-induced Crystallization of Milk Fat. Elsevier.

MLA (9th ed.) Citation

Lopez, Christelle, et al. Emulsions Stabilized by Pea Protein-rich Ingredients as an Alternative to Dairy Proteins for Food Sustainability: Unveiling the Key Role of Pea Endogenous Lipids in the Surface-induced Crystallization of Milk Fat. Elsevier.