Citations refer to the original publication, not to a Scieee localized version.
Aguilar García, J. M., Cordobés Carmona, F., Raymundo, A., & Guerrero Conejo, A. F. (2017). Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions. Elsevier. https://doi.org/10.1016/j.carbpol.2017.01.001
Aguilar García, José Manuel, et al. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions. Elsevier, 2017. https://doi.org/10.1016/j.carbpol.2017.01.001.
Aguilar García, José Manuel, Felipe Cordobés Carmona, Anabela Raymundo, and Antonio Francisco Guerrero Conejo. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions. Elsevier, 2017. https://doi.org/10.1016/j.carbpol.2017.01.001.
Aguilar García, J. M. et al. (2017) Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions. Elsevier. Available at: https://doi.org/10.1016/j.carbpol.2017.01.001.
J. M. Aguilar García, F. Cordobés Carmona, A. Raymundo, and A. F. Guerrero Conejo, “Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions,” Elsevier, 2017, doi: 10.1016/j.carbpol.2017.01.001.
@misc{aguilargarcia2017thermal,
author = {Aguilar García, José Manuel and Cordobés Carmona, Felipe and Raymundo, Anabela and Guerrero Conejo, Antonio Francisco},
title = {Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions},
year = {2017},
publisher = {Elsevier},
doi = {10.1016/j.carbpol.2017.01.001},
url = {https://doi.org/10.1016/j.carbpol.2017.01.001}
}
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