LI, W., MA, R., JIA, Q., XU, N., KONG, X., & WEI, X. An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLI, Wangming, Rongkun MA, Qingchao JIA, Na XU, Xinxin KONG, and Xiaoxiao WEI. An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLI, Wangming, et al. An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.