Chaux-Gutiérrez, A.M.; Pérez-Monterroza, E.J.; Cattelan, M.G.; Nicoletti, V.R.; Moura, M.R.d.
Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels. Processes 2024, 12, 1681.
https://doi.org/10.3390/pr12081681
AMA Style
Chaux-Gutiérrez AM, Pérez-Monterroza EJ, Cattelan MG, Nicoletti VR, Moura MRd.
Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels. Processes. 2024; 12(8):1681.
https://doi.org/10.3390/pr12081681
Chicago/Turabian Style
Chaux-Gutiérrez, Ana MarÃa, Ezequiel José Pérez-Monterroza, MarÃlia Gonçalves Cattelan, Vânia Regina Nicoletti, and Márcia Regina de Moura.
2024. "Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels" Processes 12, no. 8: 1681.
https://doi.org/10.3390/pr12081681
APA Style
Chaux-Gutiérrez, A. M., Pérez-Monterroza, E. J., Cattelan, M. G., Nicoletti, V. R., & Moura, M. R. d.
(2024). Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels. Processes, 12(8), 1681.
https://doi.org/10.3390/pr12081681