APA (7th ed.) Citation

Chang, H. W., Tan, T. B., Tan, P. Y., Abas, F., Lai, O. M., Wang, Y., . . . Tan, C. P. (2018). Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex. Elsevier.

Chicago Style (17th ed.) Citation

Chang, Hon Weng, Tai Boon Tan, Phui Yee Tan, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Imededdine Arbi Nehdi, and Chin Ping Tan. Physical Properties and Stability Evaluation of Fish Oil-in-water Emulsions Stabilized Using Thiol-modified β-lactoglobulin Fibrils-chitosan Complex. Elsevier, 2018.

MLA (9th ed.) Citation

Chang, Hon Weng, et al. Physical Properties and Stability Evaluation of Fish Oil-in-water Emulsions Stabilized Using Thiol-modified β-lactoglobulin Fibrils-chitosan Complex. Elsevier, 2018.