Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions.

MLA

Chen, Yufeng, et al. “Insight into Low Methoxyl Pectin Enhancing Thermal Stability and Intestinal Delivery Efficiency of Algal Oil Nanoemulsions.” Journal of the Science of Food and Agriculture, vol. 104, no. 13, Oct. 2024, pp. 8356–67. EBSCOhost, https://doi.org/10.1002/jsfa.13670.

APA

Chen, Y., Gu, J., Sun, Y., Ding, Y., Yang, X., Lan, S., Ding, J., & Ding, Y. (2024). Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions. Journal of the Science of Food and Agriculture, 104(13), 8356–8367. https://doi.org/10.1002/jsfa.13670

Chicago

Chen, Yufeng, Jipeng Gu, Yi Sun, Yicheng Ding, Xuan Yang, Siqi Lan, Jiayue Ding, and Yuting Ding. 2024. “Insight into Low Methoxyl Pectin Enhancing Thermal Stability and Intestinal Delivery Efficiency of Algal Oil Nanoemulsions.” Journal of the Science of Food and Agriculture 104 (13): 8356–67. doi:10.1002/jsfa.13670.