Suitability of starch/carvacrol nanofibers as biopreservatives for minimizing the fungal spoilage of bread

MLA

Marjana Radünz, et al. “Suitability of Starch/Carvacrol Nanofibers as Biopreservatives for Minimizing the Fungal Spoilage of Bread.” Carbohydrate Polymers, vol. 252, Jan. 2021, p. 117166. EBSCOhost, https://doi.org/10.1016/j.carbpol.2020.117166.

APA

Marjana Radünz, Eliezer Avila Gandra, Laura Martins Fonseca, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, & Estefania Júlia Dierings de Souza. (2021). Suitability of starch/carvacrol nanofibers as biopreservatives for minimizing the fungal spoilage of bread. Carbohydrate Polymers, 252, 117166. https://doi.org/10.1016/j.carbpol.2020.117166

Chicago

Marjana Radünz, Eliezer Avila Gandra, Laura Martins Fonseca, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, and Estefania Júlia Dierings de Souza. 2021. “Suitability of Starch/Carvacrol Nanofibers as Biopreservatives for Minimizing the Fungal Spoilage of Bread.” Carbohydrate Polymers 252 (January): 117166. doi:10.1016/j.carbpol.2020.117166.