Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil.

MLA

Bhatia, Saurabh, et al. “Development, Characterization, and Assessment of Antioxidant Pectin–sodium Alginate Based Edible Films Incorporated with Cassia Essential Oil.” International Journal of Food Science & Technology, vol. 58, no. 9, Sept. 2023, pp. 4652–65. EBSCOhost, https://doi.org/10.1111/ijfs.16569.

APA

Bhatia, S., Al, H. A., Jawad, M., Shah, Y. A., Al, A. M. S., Ullah, S., Oz, E., Oz, F., Koca, E., & Aydemir, L. Y. (2023). Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil. International Journal of Food Science & Technology, 58(9), 4652–4665. https://doi.org/10.1111/ijfs.16569

Chicago

Bhatia, Saurabh, Harrasi, Ahmed Al, Muhammad Jawad, Yasir Abbas Shah, Azri, Mohammed Said Al, Sana Ullah, Emel Oz, Fatih Oz, Esra Koca, and Levent Yurdaer Aydemir. 2023. “Development, Characterization, and Assessment of Antioxidant Pectin–sodium Alginate Based Edible Films Incorporated with Cassia Essential Oil.” International Journal of Food Science & Technology 58 (9): 4652–65. doi:10.1111/ijfs.16569.