Cite
Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions.
MLA
Sun, Xiaowen, et al. “Effects of Coating Layers Chitosan/Pectin on Lipid Stability and in Vitro Digestion of Astaxanthin-Loaded Multilayer Emulsions.” LWT - Food Science & Technology, vol. 173, Jan. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.114282.
APA
Sun, X., Liu, C., Wang, D., Xu, Y., & Wang, C.-Y. (2023). Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions. LWT - Food Science & Technology, 173, N.PAG. https://doi.org/10.1016/j.lwt.2022.114282
Chicago
Sun, Xiaowen, Chengzhen Liu, Dongfeng Wang, Ying Xu, and Chang-Yun Wang. 2023. “Effects of Coating Layers Chitosan/Pectin on Lipid Stability and in Vitro Digestion of Astaxanthin-Loaded Multilayer Emulsions.” LWT - Food Science & Technology 173 (January): N.PAG. doi:10.1016/j.lwt.2022.114282.