Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks.

MLA

Ran, Cenchen, et al. “Gelatin/Polyvinyl Alcohol Films Loaded with Doubly Stabilized Clove Essential Oil Chitosomes: Preparation, Characterization, and Application in Packing Marinated Steaks.” Food Chemistry, vol. 460, no. Pt 2, Dec. 2024, p. 140673. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140673.

APA

Ran, C., Li, Q., Zhao, M., Cui, H., Yang, Y., Diao, K., Liu, Y., Lu, S., Dong, J., & Wang, Q. (2024). Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks. Food Chemistry, 460(Pt 2), 140673. https://doi.org/10.1016/j.foodchem.2024.140673

Chicago

Ran, Cenchen, Qingqing Li, Mou Zhao, Haotian Cui, Yi Yang, Kui Diao, Yazhi Liu, Shiling Lu, Juan Dong, and Qingling Wang. 2024. “Gelatin/Polyvinyl Alcohol Films Loaded with Doubly Stabilized Clove Essential Oil Chitosomes: Preparation, Characterization, and Application in Packing Marinated Steaks.” Food Chemistry 460 (Pt 2): 140673. doi:10.1016/j.foodchem.2024.140673.