Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability.

MLA

Rao, Shengqi, et al. “Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability.” Foods (Basel, Switzerland), vol. 13, no. 11, June 2024. EBSCOhost, https://doi.org/10.3390/foods13111741.

APA

Rao, S., Jia, C., Lu, X., Yu, Y., Wang, Z., & Yang, Z. (2024). Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. Foods (Basel, Switzerland), 13(11). https://doi.org/10.3390/foods13111741

Chicago

Rao, Shengqi, Caochen Jia, Xiangning Lu, Yisheng Yu, Zhirong Wang, and Zhenquan Yang. 2024. “Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability.” Foods (Basel, Switzerland) 13 (11). doi:10.3390/foods13111741.