Gómez-Gómez, A.L.; MartÃnez-Ayala, A.L.; Moguel-Concha, D.d.R.; Borges-MartÃnez, J.E.; Perea-Flores, M.d.J.; Dávila-Ortiz, G.
Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics. Appl. Sci. 2023, 13, 7167.
https://doi.org/10.3390/app13127167
AMA Style
Gómez-Gómez AL, MartÃnez-Ayala AL, Moguel-Concha DdR, Borges-MartÃnez JE, Perea-Flores MdJ, Dávila-Ortiz G.
Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics. Applied Sciences. 2023; 13(12):7167.
https://doi.org/10.3390/app13127167
Chicago/Turabian Style
Gómez-Gómez, Ana Luisa, Alma Leticia MartÃnez-Ayala, Deayanira del Rosario Moguel-Concha, José Eduardo Borges-MartÃnez, MarÃa de Jesús Perea-Flores, and Gloria Dávila-Ortiz.
2023. "Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics" Applied Sciences 13, no. 12: 7167.
https://doi.org/10.3390/app13127167
APA Style
Gómez-Gómez, A. L., MartÃnez-Ayala, A. L., Moguel-Concha, D. d. R., Borges-MartÃnez, J. E., Perea-Flores, M. d. J., & Dávila-Ortiz, G.
(2023). Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics. Applied Sciences, 13(12), 7167.
https://doi.org/10.3390/app13127167