Cite
Fabrication and characterization of l-ascorbyl palmitate and phospholipid-based hybrid liposomes and their impacts on the stability of loaded hydrophobic polyphenols.
MLA
Chen, Mianhong, et al. “Fabrication and Characterization of L-Ascorbyl Palmitate and Phospholipid-Based Hybrid Liposomes and Their Impacts on the Stability of Loaded Hydrophobic Polyphenols.” Food Chemistry, vol. 398, Jan. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.133953.
APA
Chen, M., Li, R., Lu, X., Dai, Y., Chen, T., Xing, Y., Xue, L., Duan, Z., Zhou, W., & Li, J. (2023). Fabrication and characterization of l-ascorbyl palmitate and phospholipid-based hybrid liposomes and their impacts on the stability of loaded hydrophobic polyphenols. Food Chemistry, 398, N.PAG. https://doi.org/10.1016/j.foodchem.2022.133953
Chicago
Chen, Mianhong, Ruyi Li, Xuli Lu, Yaping Dai, Tinghui Chen, Yuhang Xing, Lu Xue, Zhihao Duan, Wei Zhou, and Jihua Li. 2023. “Fabrication and Characterization of L-Ascorbyl Palmitate and Phospholipid-Based Hybrid Liposomes and Their Impacts on the Stability of Loaded Hydrophobic Polyphenols.” Food Chemistry 398 (January): N.PAG. doi:10.1016/j.foodchem.2022.133953.