Food‐grade phytosome vesicles for nanoencapsulation of labile C‐glucosylated xanthones and dihydrochalcones present in a plant extract matrix—Effect of process conditions and stability assessment.

MLA

Human, Chantelle, et al. “Food‐grade Phytosome Vesicles for Nanoencapsulation of Labile C‐glucosylated Xanthones and Dihydrochalcones Present in a Plant Extract Matrix—Effect of Process Conditions and Stability Assessment.” Food Science & Nutrition, vol. 11, no. 12, Dec. 2023, pp. 8093–111. EBSCOhost, https://doi.org/10.1002/fsn3.3730.

APA

Human, C., Aucamp, M., de Beer, D., van der Rijst, M., & Joubert, E. (2023). Food‐grade phytosome vesicles for nanoencapsulation of labile C‐glucosylated xanthones and dihydrochalcones present in a plant extract matrix—Effect of process conditions and stability assessment. Food Science & Nutrition, 11(12), 8093–8111. https://doi.org/10.1002/fsn3.3730

Chicago

Human, Chantelle, Marique Aucamp, Dalene de Beer, Marieta van der Rijst, and Elizabeth Joubert. 2023. “Food‐grade Phytosome Vesicles for Nanoencapsulation of Labile C‐glucosylated Xanthones and Dihydrochalcones Present in a Plant Extract Matrix—Effect of Process Conditions and Stability Assessment.” Food Science & Nutrition 11 (12): 8093–8111. doi:10.1002/fsn3.3730.