APA

Wiedenmann V., Frister M., Oehlke K., van der Schaaf U. & Karbstein H. P. (20191024). Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. : Journal of agricultural and food chemistry.

Chicago

Wiedenmann Verena, Frister Michaela, Oehlke Kathleen, van der Schaaf Ulrike and Karbstein Heike Petra. 20191024. Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. : Journal of agricultural and food chemistry.

Harvard

Wiedenmann V., Frister M., Oehlke K., van der Schaaf U. and Karbstein H. P. (20191024). Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. : Journal of agricultural and food chemistry.

MLA

Wiedenmann Verena, Frister Michaela, Oehlke Kathleen, van der Schaaf Ulrike and Karbstein Heike Petra. Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. : Journal of agricultural and food chemistry. 20191024.