Zhao, L.; Jiang, H.; Han, Z.; Gu, W.; Chitrakar, B.; Meng, X.
Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods. Antioxidants 2025, 14, 669.
https://doi.org/10.3390/antiox14060669
AMA Style
Zhao L, Jiang H, Han Z, Gu W, Chitrakar B, Meng X.
Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods. Antioxidants. 2025; 14(6):669.
https://doi.org/10.3390/antiox14060669
Chicago/Turabian Style
Zhao, Linlin, Huinan Jiang, Zhengxuan Han, Wenqin Gu, Bimal Chitrakar, and Xiangren Meng.
2025. "Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods" Antioxidants 14, no. 6: 669.
https://doi.org/10.3390/antiox14060669
APA Style
Zhao, L., Jiang, H., Han, Z., Gu, W., Chitrakar, B., & Meng, X.
(2025). Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods. Antioxidants, 14(6), 669.
https://doi.org/10.3390/antiox14060669