APA

Qiu C., Zhao M., Decker E. A. & McClements D. J. (2015). Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. : Food research international (Ottawa, Ont.).

Chicago

Qiu Chaoying, Zhao Mouming, Decker Eric Andrew and McClements David Julian. 2015. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. : Food research international (Ottawa, Ont.).

Harvard

Qiu C., Zhao M., Decker E. A. and McClements D. J. (2015). Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. : Food research international (Ottawa, Ont.).

MLA

Qiu Chaoying, Zhao Mouming, Decker Eric Andrew and McClements David Julian. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. : Food research international (Ottawa, Ont.). 2015.