Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging.

MLA

Raji, Marya, et al. “Edible Thermochromic Beads from Flavonoid, Fatty Acid, and Lecithin for Smart Packaging.” Food Chemistry, vol. 454, Oct. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.139698.

APA

Raji, M., Essabir, H., Bouhfid, R., & Qaiss, A. el kacem. (2024). Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging. Food Chemistry, 454, N.PAG. https://doi.org/10.1016/j.foodchem.2024.139698

Chicago

Raji, Marya, Hamid Essabir, Rachid Bouhfid, and Abou el kacem Qaiss. 2024. “Edible Thermochromic Beads from Flavonoid, Fatty Acid, and Lecithin for Smart Packaging.” Food Chemistry 454 (October): N.PAG. doi:10.1016/j.foodchem.2024.139698.