Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods.

MLA

Komaiko, Jennifer S., and David Julian McClements. “Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods.” Comprehensive Reviews in Food Science & Food Safety, vol. 15, no. 2, Mar. 2016, pp. 331–52. EBSCOhost, https://doi.org/10.1111/1541-4337.12189.

APA

Komaiko, J. S., & McClements, D. J. (2016). Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. Comprehensive Reviews in Food Science & Food Safety, 15(2), 331–352. https://doi.org/10.1111/1541-4337.12189

Chicago

Komaiko, Jennifer S., and David Julian McClements. 2016. “Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods.” Comprehensive Reviews in Food Science & Food Safety 15 (2): 331–52. doi:10.1111/1541-4337.12189.