Trujillo-Cayado, L.A.; GarcÃa-DomÃnguez, I.; RodrÃguez-Luna, A.; Hurtado-Fernández, E.; Santos, J.
Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions. Appl. Sci. 2024, 14, 1674.
https://doi.org/10.3390/app14041674
AMA Style
Trujillo-Cayado LA, GarcÃa-DomÃnguez I, RodrÃguez-Luna A, Hurtado-Fernández E, Santos J.
Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions. Applied Sciences. 2024; 14(4):1674.
https://doi.org/10.3390/app14041674
Chicago/Turabian Style
Trujillo-Cayado, Luis A., Irene GarcÃa-DomÃnguez, Azahara RodrÃguez-Luna, Elena Hurtado-Fernández, and Jenifer Santos.
2024. "Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions" Applied Sciences 14, no. 4: 1674.
https://doi.org/10.3390/app14041674
APA Style
Trujillo-Cayado, L. A., GarcÃa-DomÃnguez, I., RodrÃguez-Luna, A., Hurtado-Fernández, E., & Santos, J.
(2024). Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions. Applied Sciences, 14(4), 1674.
https://doi.org/10.3390/app14041674