Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources.

MLA

Shen, Ziyi, et al. “Comparison of Sea Buckthorn Fruit Oil Nanoemulsions Stabilized by Protein-Polysaccharide Conjugates Prepared Using β-Glucan from Various Sources.” Food Chemistry, vol. 457, Nov. 2024, p. 140098. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140098.

APA

Shen, Z., Dai, J., Yang, X., Liu, Y., Liu, L., Huang, Y., Wang, L., Chen, P., Chen, X., Zhang, C., Zhao, J., Yang, X., & Wang, Q. (2024). Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources. Food Chemistry, 457, 140098. https://doi.org/10.1016/j.foodchem.2024.140098

Chicago

Shen, Ziyi, Juan Dai, Xinyue Yang, Yao Liu, Lei Liu, YuKun Huang, Lijun Wang, et al. 2024. “Comparison of Sea Buckthorn Fruit Oil Nanoemulsions Stabilized by Protein-Polysaccharide Conjugates Prepared Using β-Glucan from Various Sources.” Food Chemistry 457 (November): 140098. doi:10.1016/j.foodchem.2024.140098.