Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles

MLA

Songming Luo, et al. “Effect of Water-in-Oil-in-Water (W/O/W) Double Emulsions to Encapsulate Nisin on the Quality and Storage Stability of Fresh Noodles.” Food Chemistry: X, vol. 15, no. 100378-, Oct. 2022. EBSCOhost, https://doi.org/10.1016/j.fochx.2022.100378.

APA

Songming Luo, Jundong Chen, Yuanbo Zeng, Jianwu Dai, Suqing Li, Jing Yan, & Yaowen Liu. (2022). Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles. Food Chemistry: X, 15(100378-). https://doi.org/10.1016/j.fochx.2022.100378

Chicago

Songming Luo, Jundong Chen, Yuanbo Zeng, Jianwu Dai, Suqing Li, Jing Yan, and Yaowen Liu. 2022. “Effect of Water-in-Oil-in-Water (W/O/W) Double Emulsions to Encapsulate Nisin on the Quality and Storage Stability of Fresh Noodles.” Food Chemistry: X 15 (100378-). doi:10.1016/j.fochx.2022.100378.