Cite
Electrospinning is a potential way for preparing edible plant protein-based nanofibers with porous surface using safflower seed meal.
MLA
Yang, Yanling, et al. “Electrospinning Is a Potential Way for Preparing Edible Plant Protein-Based Nanofibers with Porous Surface Using Safflower Seed Meal.” Food Hydrocolloids, vol. 146, Jan. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.109201.
APA
Yang, Y., Peng, C., Zeng, D., Yang, Z., Wang, X., Zhang, S., Bai, Y., Kuang, L., Guo, L., Qin, Y., Xiong, H., Wan, J., Yin, C., Ai, T., Rui, Q., Liu, H., Peng, S., & Liu, J. (2024). Electrospinning is a potential way for preparing edible plant protein-based nanofibers with porous surface using safflower seed meal. Food Hydrocolloids, 146, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.109201
Chicago
Yang, Yanling, Chuang Peng, Dong Zeng, Zhengjie Yang, Xiaohu Wang, Shuang Zhang, Yucheng Bai, et al. 2024. “Electrospinning Is a Potential Way for Preparing Edible Plant Protein-Based Nanofibers with Porous Surface Using Safflower Seed Meal.” Food Hydrocolloids 146 (January): N.PAG. doi:10.1016/j.foodhyd.2023.109201.