Cite
Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.
MLA
Mohamed, Salah A. A., et al. “Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.” Carbohydrate Polymers, vol. 238, June 2020, p. 116178. EBSCOhost, https://doi.org/10.1016/j.carbpol.2020.116178.
APA
Mohamed, S. A. A., El-Sakhawy, M., & El-Sakhawy, M. A.-M. (2020). Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydrate Polymers, 238, 116178. https://doi.org/10.1016/j.carbpol.2020.116178
Chicago
Mohamed, Salah A A, Mohamed El-Sakhawy, and Mohamed Abdel-Monem El-Sakhawy. 2020. “Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.” Carbohydrate Polymers 238 (June): 116178. doi:10.1016/j.carbpol.2020.116178.