Saavedra-Leos, M.Z.; Román-Aguirre, M.; Toxqui-Terán, A.; Espinosa-SolÃs, V.; Franco-Vega, A.; Leyva-Porras, C.
Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers 2022, 14, 236.
https://doi.org/10.3390/polym14020236
AMA Style
Saavedra-Leos MZ, Román-Aguirre M, Toxqui-Terán A, Espinosa-SolÃs V, Franco-Vega A, Leyva-Porras C.
Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers. 2022; 14(2):236.
https://doi.org/10.3390/polym14020236
Chicago/Turabian Style
Saavedra-Leos, MarÃa Z., Manuel Román-Aguirre, Alberto Toxqui-Terán, Vicente Espinosa-SolÃs, Avelina Franco-Vega, and César Leyva-Porras.
2022. "Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food" Polymers 14, no. 2: 236.
https://doi.org/10.3390/polym14020236
APA Style
Saavedra-Leos, M. Z., Román-Aguirre, M., Toxqui-Terán, A., Espinosa-SolÃs, V., Franco-Vega, A., & Leyva-Porras, C.
(2022). Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers, 14(2), 236.
https://doi.org/10.3390/polym14020236