Piñón-Balderrama, C.I.; Leyva-Porras, C.; Terán-Figueroa, Y.; Espinosa-Solís, V.; Álvarez-Salas, C.; Saavedra-Leos, M.Z.
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies. Processes 2020, 8, 889.
https://doi.org/10.3390/pr8080889
AMA Style
Piñón-Balderrama CI, Leyva-Porras C, Terán-Figueroa Y, Espinosa-Solís V, Álvarez-Salas C, Saavedra-Leos MZ.
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies. Processes. 2020; 8(8):889.
https://doi.org/10.3390/pr8080889
Chicago/Turabian Style
Piñón-Balderrama, Claudia I., César Leyva-Porras, Yolanda Terán-Figueroa, Vicente Espinosa-Solís, Claudia Álvarez-Salas, and María Z. Saavedra-Leos.
2020. "Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies" Processes 8, no. 8: 889.
https://doi.org/10.3390/pr8080889
APA Style
Piñón-Balderrama, C. I., Leyva-Porras, C., Terán-Figueroa, Y., Espinosa-Solís, V., Álvarez-Salas, C., & Saavedra-Leos, M. Z.
(2020). Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies. Processes, 8(8), 889.
https://doi.org/10.3390/pr8080889