Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

MLA

P. Zaca-Morán, et al. “Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia Hispanica L. on the Amaranth Flour Films.” Food Technology and Biotechnology, vol. 60, Nov. 2021, pp. 52–66. EBSCOhost, https://doi.org/10.17113/ftb.60.01.22.7144.

APA

P. Zaca-Morán, Marlon Rojas-López, Aleida S. Hernández-Cázares, María Antonieta Ríos-Corripio, Silvia Luna-Suárez, & Gema Morales-Olán. (2021). Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films. Food Technology and Biotechnology, 60, 52–66. https://doi.org/10.17113/ftb.60.01.22.7144

Chicago

P. Zaca-Morán, Marlon Rojas-López, Aleida S. Hernández-Cázares, María Antonieta Ríos-Corripio, Silvia Luna-Suárez, and Gema Morales-Olán. 2021. “Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia Hispanica L. on the Amaranth Flour Films.” Food Technology and Biotechnology 60 (November): 52–66. doi:10.17113/ftb.60.01.22.7144.