The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method.

MLA

Yao, Yexuan, et al. “The Improvement of Tyrosol Bioavailability by Encapsulation into Liposomes Using PH-Driven Method.” Food Chemistry, vol. 445, July 2024, p. 138661. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.138661.

APA

Yao, Y., Ma, L., Yu, C., Cheng, C., Gao, H., Wei, T., Li, L., Wang, Z., Liu, W., Deng, Z., Zou, L., & Luo, T. (2024). The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method. Food Chemistry, 445, 138661. https://doi.org/10.1016/j.foodchem.2024.138661

Chicago

Yao, Yexuan, Li Ma, Chengwei Yu, Ce Cheng, Hongxia Gao, Teng Wei, Litong Li, et al. 2024. “The Improvement of Tyrosol Bioavailability by Encapsulation into Liposomes Using PH-Driven Method.” Food Chemistry 445 (July): 138661. doi:10.1016/j.foodchem.2024.138661.