APA

Wang M., Doi T. & McClements D. J. (20200713). Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. : Food research international (Ottawa, Ont.).

Chicago

Wang Minqi, Doi Takahiko and McClements David Julian. 20200713. Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. : Food research international (Ottawa, Ont.).

Harvard

Wang M., Doi T. and McClements D. J. (20200713). Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. : Food research international (Ottawa, Ont.).

MLA

Wang Minqi, Doi Takahiko and McClements David Julian. Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. : Food research international (Ottawa, Ont.). 20200713.