Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review.

MLA

Kong, Ianne, et al. “Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review.” Foods, vol. 11, no. 4, Apr. 2022, p. 555. EBSCOhost, https://doi.org/10.3390/foods11040555.

APA

Kong, I., Degraeve, P., & Pui, L. P. (2022). Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review. Foods, 11(4), 555. https://doi.org/10.3390/foods11040555

Chicago

Kong, Ianne, Pascal Degraeve, and Liew Phing Pui. 2022. “Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review.” Foods 11 (4): 555. doi:10.3390/foods11040555.