Citations refer to the original publication, not to a Scieee localized version.
Félix Ángel, M., Carrera Sánchez, C., & Guerrero Conejo, A. F. (2019). Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Elsevier. https://doi.org/10.1016/j.foodhyd.2018.12.036
Félix Ángel, Manuel, et al. Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Elsevier, 2019. https://doi.org/10.1016/j.foodhyd.2018.12.036.
Félix Ángel, Manuel, Cecilio Carrera Sánchez, and Antonio Francisco Guerrero Conejo. Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Elsevier, 2019. https://doi.org/10.1016/j.foodhyd.2018.12.036.
Félix Ángel, M., Carrera Sánchez, C. and Guerrero Conejo, A. F. (2019) Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH. Elsevier. Available at: https://doi.org/10.1016/j.foodhyd.2018.12.036.
M. Félix Ángel, C. Carrera Sánchez, and A. F. Guerrero Conejo, “Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH,” Elsevier, 2019, doi: 10.1016/j.foodhyd.2018.12.036.
@misc{felixangel2019assessment,
author = {Félix Ángel, Manuel and Carrera Sánchez, Cecilio and Guerrero Conejo, Antonio Francisco},
title = {Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH},
year = {2019},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2018.12.036},
url = {https://doi.org/10.1016/j.foodhyd.2018.12.036}
}
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