Cite
Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles
MLA
Shubam Singh, et al. “Storage Stability of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated with E. Purpurea Flower Extract-Based Nanoparticles.” Ultrasonics Sonochemistry, vol. 100, no. 106594-, Nov. 2023. EBSCOhost, https://doi.org/10.1016/j.ultsonch.2023.106594.
APA
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, & Zuhaib F. Bhat. (2023). Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles. Ultrasonics Sonochemistry, 100(106594-). https://doi.org/10.1016/j.ultsonch.2023.106594
Chicago
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, and Zuhaib F. Bhat. 2023. “Storage Stability of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated with E. Purpurea Flower Extract-Based Nanoparticles.” Ultrasonics Sonochemistry 100 (106594-). doi:10.1016/j.ultsonch.2023.106594.