Cite
Preparation of curcumin nanoparticles by protein hydrolysates and Polysaccharids and its stabilization.
MLA
Wang Yonghui, et al. “Preparation of Curcumin Nanoparticles by Protein Hydrolysates and Polysaccharids and Its Stabilization.” Transactions of the Chinese Society of Agricultural Engineering, vol. 31, no. 10, May 2015, pp. 296–302. EBSCOhost, https://doi.org/10.11975/j.issn.1002-6819.2015.10.040.
APA
Wang Yonghui, Yang Xiaoquan, Wang Jinmei, & Guo Jian. (2015). Preparation of curcumin nanoparticles by protein hydrolysates and Polysaccharids and its stabilization. Transactions of the Chinese Society of Agricultural Engineering, 31(10), 296–302. https://doi.org/10.11975/j.issn.1002-6819.2015.10.040
Chicago
Wang Yonghui, Yang Xiaoquan, Wang Jinmei, and Guo Jian. 2015. “Preparation of Curcumin Nanoparticles by Protein Hydrolysates and Polysaccharids and Its Stabilization.” Transactions of the Chinese Society of Agricultural Engineering 31 (10): 296–302. doi:10.11975/j.issn.1002-6819.2015.10.040.