Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping.

MLA

He, Yunxia, et al. “Enhancement of Colorimetric PH-Sensitive Film Incorporating Amomum Tsao-Ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping.” Foods, vol. 13, no. 11, June 2024, p. 1638. EBSCOhost, https://doi.org/10.3390/foods13111638.

APA

He, Y., Yuan, Y., Gao, Y., Chen, M., Li, Y., Zou, Y., Liao, L., Li, X., Wang, Z., Li, J., & Zhou, W. (2024). Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping. Foods, 13(11), 1638. https://doi.org/10.3390/foods13111638

Chicago

He, Yunxia, Yuan Yuan, Yuanyuan Gao, Mianhong Chen, Yingying Li, Ying Zou, Liangkun Liao, et al. 2024. “Enhancement of Colorimetric PH-Sensitive Film Incorporating Amomum Tsao-Ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping.” Foods 13 (11): 1638. doi:10.3390/foods13111638.