Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise.

MLA

Hosseini, Razieh Sadat, and Ahmad Rajaei. “Potential Pickering Emulsion Stabilized with Chitosan-Stearic Acid Nanogels Incorporating Clove Essential Oil to Produce Fish-Oil-Enriched Mayonnaise.” Carbohydrate Polymers, vol. 241, Aug. 2020, p. 116340. EBSCOhost, https://doi.org/10.1016/j.carbpol.2020.116340.

APA

Hosseini, R. S., & Rajaei, A. (2020). Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise. Carbohydrate Polymers, 241, 116340. https://doi.org/10.1016/j.carbpol.2020.116340

Chicago

Hosseini, Razieh Sadat, and Ahmad Rajaei. 2020. “Potential Pickering Emulsion Stabilized with Chitosan-Stearic Acid Nanogels Incorporating Clove Essential Oil to Produce Fish-Oil-Enriched Mayonnaise.” Carbohydrate Polymers 241 (August): 116340. doi:10.1016/j.carbpol.2020.116340.