Cite
Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads.
MLA
Yan, Jia-Nan, et al. “Improving the Physicochemical Stability and Release Properties of Curcumin Using κ-Carrageenan/Scallop Hydrolysates Hydrogel Beads.” Food Chemistry, vol. 434, Feb. 2024, p. 137471. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137471.
APA
Yan, J.-N., Wang, Y.-Q., Zhang, Z.-J., Du, Y.-N., & Wu, H.-T. (2024). Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads. Food Chemistry, 434, 137471. https://doi.org/10.1016/j.foodchem.2023.137471
Chicago
Yan, Jia-Nan, Yu-Qiao Wang, Zhu-Jun Zhang, Yi-Nan Du, and Hai-Tao Wu. 2024. “Improving the Physicochemical Stability and Release Properties of Curcumin Using κ-Carrageenan/Scallop Hydrolysates Hydrogel Beads.” Food Chemistry 434 (February): 137471. doi:10.1016/j.foodchem.2023.137471.