Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea

MLA

Muneeba Naseer Chaudhary, et al. “Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea.” Gels, vol. 10, no. 10, Oct. 2024, p. 670. EBSCOhost, https://doi.org/10.3390/gels10100670.

APA

Muneeba Naseer Chaudhary, Xiaolin Li, Siyue Yang, Damao Wang, Liyong Luo, Liang Zeng, & Wei Luo. (2024). Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea. Gels, 10(10), 670. https://doi.org/10.3390/gels10100670

Chicago

Muneeba Naseer Chaudhary, Xiaolin Li, Siyue Yang, Damao Wang, Liyong Luo, Liang Zeng, and Wei Luo. 2024. “Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea.” Gels 10 (10): 670. doi:10.3390/gels10100670.