Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

MLA

Myriam de las Mercedes Salas-Mellado, et al. “Effect of the Use of Ethanol and Chia Mucilage on the Obtainment and Techno‐functional Properties of Chia Oil Nanoemulsions.” Journal of Food Processing and Preservation, vol. 45, Jan. 2021. EBSCOhost, https://doi.org/10.1111/jfpp.15181.

APA

Myriam de las Mercedes Salas-Mellado, Patricia Quintana Owen, Carlos Prentice, Sibele Santos Fernandes, Juan Carlos Cuevas Bernardino, & Maira Rubí Segura-Campos. (2021). Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions. Journal of Food Processing and Preservation, 45. https://doi.org/10.1111/jfpp.15181

Chicago

Myriam de las Mercedes Salas-Mellado, Patricia Quintana Owen, Carlos Prentice, Sibele Santos Fernandes, Juan Carlos Cuevas Bernardino, and Maira Rubí Segura-Campos. 2021. “Effect of the Use of Ethanol and Chia Mucilage on the Obtainment and Techno‐functional Properties of Chia Oil Nanoemulsions.” Journal of Food Processing and Preservation 45 (January). doi:10.1111/jfpp.15181.