Cite
Mechanical grinding effect on thermodynamics and inclusion efficiency of loratadine–cyclodextrin inclusion complex formation
MLA
Lin, Hong-Liang, et al. “Mechanical Grinding Effect on Thermodynamics and Inclusion Efficiency of Loratadine–cyclodextrin Inclusion Complex Formation.” Carbohydrate Polymers, vol. 87, no. 1, Jan. 2012, pp. 512–17. EBSCOhost, https://doi.org/10.1016/j.carbpol.2011.08.010.
APA
Lin, H.-L., Lin, S.-Y., Lin, C.-C., Hsu, C.-H., Wu, T.-K., & Huang, Y.-T. (2012). Mechanical grinding effect on thermodynamics and inclusion efficiency of loratadine–cyclodextrin inclusion complex formation. Carbohydrate Polymers, 87(1), 512–517. https://doi.org/10.1016/j.carbpol.2011.08.010
Chicago
Lin, Hong-Liang, Shan-Yang Lin, Chih-Cheng Lin, Cheng-Hung Hsu, Tieh-Kang Wu, and Yu-Ting Huang. 2012. “Mechanical Grinding Effect on Thermodynamics and Inclusion Efficiency of Loratadine–cyclodextrin Inclusion Complex Formation.” Carbohydrate Polymers 87 (1): 512–17. doi:10.1016/j.carbpol.2011.08.010.