2-s2.0-85192791295. (2024). Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety. International Journal of Biological Macromolecules, 270, . https://doi.org/10.1016/j.ijbiomac.2024.132288
Chicago Style (17th ed.) Citation2-s2.0-85192791295. "Nanoencapsulation of Oliveria Decumbens Vent./basil Essential Oils into Gum Arabic/maltodextrin: Improved in Vitro Bioaccessibility and Minced Beef Meat Safety." International Journal of Biological Macromolecules 270 (2024). https://doi.org/10.1016/j.ijbiomac.2024.132288.
MLA引文2-s2.0-85192791295. "Nanoencapsulation of Oliveria Decumbens Vent./basil Essential Oils into Gum Arabic/maltodextrin: Improved in Vitro Bioaccessibility and Minced Beef Meat Safety." International Journal of Biological Macromolecules, vol. 270, 2024, https://doi.org/10.1016/j.ijbiomac.2024.132288.