Incorporation of clove essential oil nanoemulsion in chitosan coating to control Burkholderia gladioli and improve postharvest quality of fresh Tremella fuciformis.

MLA

Wang, Hongsu, et al. “Incorporation of Clove Essential Oil Nanoemulsion in Chitosan Coating to Control Burkholderia Gladioli and Improve Postharvest Quality of Fresh Tremella Fuciformis.” LWT - Food Science & Technology, vol. 170, Dec. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.114059.

APA

Wang, H., Ma, Y., Liu, L., Liu, Y., & Niu, X. (2022). Incorporation of clove essential oil nanoemulsion in chitosan coating to control Burkholderia gladioli and improve postharvest quality of fresh Tremella fuciformis. LWT - Food Science & Technology, 170, N.PAG. https://doi.org/10.1016/j.lwt.2022.114059

Chicago

Wang, Hongsu, Yongliang Ma, Lu Liu, Yi Liu, and Xiaodi Niu. 2022. “Incorporation of Clove Essential Oil Nanoemulsion in Chitosan Coating to Control Burkholderia Gladioli and Improve Postharvest Quality of Fresh Tremella Fuciformis.” LWT - Food Science & Technology 170 (December): N.PAG. doi:10.1016/j.lwt.2022.114059.