Tyuftin, A.A.; Wang, L.; Auty, M.A.E.; Kerry, J.P.
Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. Int. J. Mol. Sci. 2020, 21, 2486.
https://doi.org/10.3390/ijms21072486
AMA Style
Tyuftin AA, Wang L, Auty MAE, Kerry JP.
Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. International Journal of Molecular Sciences. 2020; 21(7):2486.
https://doi.org/10.3390/ijms21072486
Chicago/Turabian Style
Tyuftin, Andrey A., Lizhe Wang, Mark A.E. Auty, and Joe P. Kerry.
2020. "Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate" International Journal of Molecular Sciences 21, no. 7: 2486.
https://doi.org/10.3390/ijms21072486
APA Style
Tyuftin, A. A., Wang, L., Auty, M. A. E., & Kerry, J. P.
(2020). Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. International Journal of Molecular Sciences, 21(7), 2486.
https://doi.org/10.3390/ijms21072486